Recreate Dolly Parton’s Stampede Soup at home! This rich, creamy, and flavorful vegetable soup tastes just like the famous dinner show favorite! A FAST 20-MINUTE SOUP RECIPE If you’ve been to Dolly Parton’s Stampede, chances are you enjoyed a nice bowl of Dolly Parton’s Stampede Soup. If you’ve never been, trust me, you’re in for a deliciously simple and yummy soup. I mean does Dolly ever do anything wrong? I will say mine is a little thicker than original which is pretty thin. They serve it as a starter soup, but I like to be able to serve mine as a meal. If you want to keep yours more like the original, just use milk instead of heavy cream. FREQUENTLY ASKED QUESTIONS:  Can I make this in a crock pot? This recipe is so quick and ridiculously easy on the stove top that I think you’d be making more work for yourself by making it in the crock pot. I love my crock pot, as many of you know, but some things are just a bit unnecessary and don’t make sense to convert. I suppose if you really wanted to, you could but I have not personally tried this in the crock pot. You would have to experiment yourself. If you are just wanting to keep it warm, you could make it on the stove top them transfer it to the crock pot and keep it on the warm setting. What should I serve with this soup? Serve with some Southern Buttermilk Biscuits for a whole meal or serve as an appetizer before a main meal of Roasted Chicken and Corn on the Cob and an Apple Turnover for dessert like they do at the Stampede. I thought her soup was a potato soup? Nope! A lot of people assume it is a potato soup but it’s just a very simple, creamy vegetable soup. I honestly love the simplicity of it. Not too fussy! Can I make this with fresh veggies? I wouldn’t even know how to make it with fresh vegetables. That’s not how they make it at the stampede so you’d be going into a completely different soup altogether. I think you’d have to saute the fresh veggies first then puree them. But the whole point of this is easy to be honest, so why not just use the shortcut veggies. You may have to look for another recipe online if you want to make it with fresh vegetables. What if I don’t have an immersion blender? If you don’t have an immersion blender, you can also add the soup to a blender, then return it to the pot to finish cooking. Or just mash it really, really well with a potato masher. How do I store leftover soup? Once the soup has cooled, any leftover soup can be stored in an airtight container and should be refrigerated for up to 4-5 days. You can freeze this soup in a freezer safe container. It may change consistency over time once thawed. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) salted butter– you can use unsalted butter if you are watching the sodium in this recipe. flour – this is going to be used as a thickener. chicken stock– or you can use chicken broth. If you need to, you can use low or no sodium broth or stock to help control the sodium amount. mixed vegetables– Be sure to keep a few Tablespoons of whole vegetables on the side to use as an optional garnish, if desired. garlic powder and onion powder – this is a very light seasoning addition but please feel free to use your favorite seasonings here. heavy whipping cream– If you want a thinner soup like the one from the Stampede, you can use milk instead. It will still taste great! As I said above, I was trying to have this be a soup that is a whole meal, not just a starter soup like at the stampede. salt and pepper– I’m a salt lover and found that I needed to add about a teaspoon of salt and pepper to bring out all the flavors. But you should start with less and add more to taste. bacon pieces (for serving)– this is an optional ingredient that I used as a garnish for the soup. I really loved the crumbled bacon with this. It added a smoky/salty addition that paired well with the creamy soup. However, if you want to keep this strictly to the original, skip the bacon. HOW TO MAKE DOLLY PARTON’S STAMPEDE SOUP: In a Dutch Oven or large Stock pot, add the butter and melt it over medium heat. Once melted, add the flour and use a spatula to stir the flour and butter together for about one minute making a smooth paste. Do not let it brown. Add the chicken broth, mixed vegetables, garlic powder and onion powder. Stir to combine. Use an immersion blender to slightly mash up the cooked vegetables. Bring the soup to a boil, then reduce the heat to a low simmer. Add the heavy whipping cream and season with salt and pepper until you reach the desired flavor. Allow to simmer for 5-10 minutes, then serve. Serve garnished with fresh cracked pepper, a few whole vegetables, chopped fresh parsley and a sprinkling of crumbled bacon. Add a few homemade biscuits to dip in the yummy soup. I whipped up some garlic cheddar biscuits and they were awesome along side. CRAVING MORE RECIPES?  Dollywood Cinnamon Bread Crock Pot Vegetable Soup Minestrone Soup Creamy Chicken Noodle Soup Instant Pot Vegetable Soup Print Dolly Partons Stampede Soup A soup just like the original with a creamy base and veggies. Course SoupCuisine American Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes Servings 8 Calories 310kcal Author Brandie Skibinski Ingredients3 Tablespoons salted butter (can use unsalted)3 Tablespoons flour32 ounce container chicken stock (can use low or no sodium)2 (15 ounce) cans mixed vegetables, drained (keep a few Tablespoons of whole vegetables on the side to garnish, if desired.)½ teaspoon garlic powder½ teaspoon onion powder1 ½ cups heavy whipping cream (can use milk for a thinner soup)salt and pepper, to tastebacon pieces (for garnish, optional) InstructionsIn a Dutch Oven or stock pot, add 3 Tablespoons salted butter and melt it over medium heat.Once melted, add 3 Tablespoons flour and use a spatula to stir the flour and butter together for about one minute making a smooth paste. Do not let it brown. Add 32 ounce container chicken stock, 2 (15 ounce) cans mixed vegetables, drained, ½ teaspoon garlic powder and ½ teaspoon onion powder. Stir to combine. Use an immersion blender to mash up the cooked vegetables (you can blend this as thick as you like or leave some chunkier bits.) Bring the soup to a boil, then reduce the heat to a low simmer.Pour in 1 ½ cups heavy whipping cream (or milk, if using) and season with salt and pepper, to taste until you reach the desired flavor.Allow to simmer for 5-10 minutes, then serve.Optional: serve garnished with fresh cracked pepper, a few whole vegetables, chopped fresh parsley and a sprinkling of bacon pieces.I serve with buttermilk biscuits. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. A serving size of this soup is 1.5 cups. Southern Buttermilk Biscuits Recipe Here  NutritionCalories: 310kcal | Carbohydrates: 22g | Protein: 8g | Fat: 22g | Sodium: 258mg | Fiber: 4g | Sugar: 3g