Copycat Dolly Parton’s Stampede Soup

This copycat Dolly Parton’s Stampede Soup is a creamy, comforting bowl of goodness that brings the warmth of Southern hospitality right to the table. Packed with finely diced vegetables and a rich, velvety broth, it’s the perfect way to enjoy a taste of the famous dinner show at home.

Why You’ll Love This Recipe

I love this soup because it’s simple to make yet feels indulgent and special. The finely chopped veggies melt into a creamy, seasoned broth that’s both hearty and soothing. It’s a nostalgic recipe that captures the spirit of Dolly’s iconic dinner attraction, and I find it perfect for cozy nights, easy lunches, or even as a starter for a Southern-inspired meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup finely diced carrots

• 1/2 cup finely diced celery

• 1/2 cup finely diced onion

• 1/2 cup finely diced potatoes

• 4 cups chicken broth

• 1 cup heavy cream

• 1/2 cup whole milk

• 1/4 cup all-purpose flour

• 2 tablespoons butter

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

Prepare the Vegetables:

1. In a large pot, I melt the butter over medium heat.

2. Then I add the diced carrots, celery, onion, and potatoes, cooking them for 5–7 minutes until they start to soften.

Make the Soup Base:

3. I sprinkle the flour over the vegetables and stir it in well.

4. While stirring continuously, I slowly pour in the chicken broth to keep the texture smooth and lump-free.

Add Cream and Milk:

5. I bring the mixture to a gentle boil, then lower the heat.

6. Next, I stir in the heavy cream and whole milk.

Season the Soup:

7. I add salt and pepper to taste.

8. I let the soup simmer for about 10–15 minutes, stirring occasionally until it thickens slightly.

Serve:

9. I ladle the soup into bowls and finish it with a sprinkle of chopped fresh parsley.

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Calories: Around 300 kcal per serving

Variations

There are a few ways I like to switch things up with this soup. Sometimes I use half-and-half instead of heavy cream for a lighter version. If I want it heartier, I stir in shredded rotisserie chicken at the end. For a touch of heat, a pinch of cayenne pepper or smoked paprika works beautifully. I’ve also blended it slightly with an immersion blender for a creamier consistency without changing the flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently over low heat on the stove, stirring often. If it thickens too much, I just add a splash of milk or broth. I avoid freezing it, as the cream-based texture doesn’t hold up well once thawed.

FAQs

How do I make the soup thicker?

I let it simmer a little longer uncovered, or I add an extra teaspoon of flour dissolved in a bit of broth if I want a thicker consistency.

Can I use a different type of milk?

Yes, I sometimes use 2% or even skim milk, though the soup won’t be as rich. For a non-dairy option, I go with unsweetened oat milk or coconut milk.

Is this soup vegetarian?

Not as written, since it uses chicken broth. But I’ve made a delicious vegetarian version using vegetable broth and a bit more butter or olive oil for richness.

Can I freeze Dolly Parton’s Stampede Soup?

I don’t recommend freezing it because the cream can separate. If I need to prep ahead, I make the base without the dairy, freeze it, and then add the cream and milk when reheating.

What can I serve with this soup?

I like to pair it with crusty bread, garlic toast, or a light salad. It’s also great alongside a grilled cheese sandwich or even a slice of cornbread for a Southern twist.

Conclusion

This copycat Dolly Parton’s Stampede Soup is a rich and comforting dish that brings a little Southern charm to any kitchen. Whether I’m serving it on a chilly day or using it as part of a family-style meal, it always hits the spot. Simple, creamy, and satisfying—this recipe’s a keeper.

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