Description
Dolly Parton’s Stampede Soup is a creamy, comforting vegetable soup inspired by the famous dinner show. Made with tender mixed vegetables, chicken stock, simple seasonings, and rich heavy cream, this easy soup comes together quickly and is perfect for a cozy family meal. Serve it hot with warm biscuits for a satisfying Southern-style dinner.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 (32 oz) carton chicken stock
- 2 (15 oz) cans mixed vegetables, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 1/2 cups heavy cream
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat.
- Add the flour and stir until thoroughly combined.
- Cook the butter and flour mixture for about 1 minute, stirring constantly.
- Slowly pour in the chicken stock while continuously stirring to prevent lumps.
- Add the drained mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Bring the soup to a gentle simmer and cook for about 5 minutes.
- Stir in the heavy cream.
- Continue cooking for 8–10 minutes, stirring occasionally, until the soup is hot and creamy.
- Taste and adjust the salt and pepper if needed.
- Serve hot with biscuits.
Notes
- Serve the soup hot with homemade biscuits, dinner rolls, cornbread, or crusty bread.
- A sprinkle of fresh parsley or cracked black pepper can add a simple finishing touch.
- For extra protein, serve with shredded chicken or leftover roasted chicken.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally.
- You can also reheat individual portions in the microwave in short intervals.
- Because this soup contains heavy cream, freezing is not ideal because the texture may separate after thawing.
- If you plan to freeze it, consider preparing the vegetable and stock base first and adding the cream after reheating.