Copycat Dolly Parton’s Stampede Soup Recipe
Introduction
This Copycat Dolly Parton’s Stampede Soup is a comforting, creamy vegetable soup that’s perfect for cozy nights. It combines simple pantry ingredients into a flavorful meal that’s easy to prepare and sure to satisfy.
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2-3/4 teaspoon salt
- 1/2-1 teaspoon ground white pepper
- 14.5 ounce can chicken broth (regular or low-sodium)
- 15 ounce can mixed vegetables (drained)
- 2 cups half and half
Instructions
- Step 1: In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, white pepper, and salt. Allow the mixture to simmer for 1 minute, stirring constantly to form a smooth roux.
- Step 2: Gradually whisk in the chicken broth and add the drained mixed vegetables. Bring the soup to a gentle simmer and cook for 5 minutes to let the flavors combine.
- Step 3: Using a potato masher, immersion blender, or regular blender, mash or blend the vegetables into the soup to your desired consistency, whether chunky or smooth.
- Step 4: Whisk in the half and half and continue to simmer the soup for an additional 5 minutes until heated through. Serve warm with garlic biscuits, cornbread, hoecakes, or your favorite biscuits.
Tips & Variations
- For a vegetarian version, substitute the chicken broth with vegetable broth and ensure the half and half is dairy or plant-based as preferred.
- Add freshly chopped herbs like thyme or parsley for an extra layer of flavor.
- Use fresh steamed vegetables in place of canned for a fresher taste and texture.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to avoid curdling the half and half.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup dairy-free?
Yes, replace the half and half with coconut milk or a creamy plant-based alternative, and use a suitable broth to keep it dairy-free.
What can I serve this soup with?
This soup pairs wonderfully with garlic biscuits, cornbread, hoecakes, or any homemade or store-bought biscuits for a hearty meal.
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Copycat Dolly Parton’s Stampede Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Copycat Dolly Parton’s Stampede Soup is a creamy, comforting vegetable soup inspired by the beloved dish served at Dolly Parton’s Stampede. Made with a seasoned butter and flour roux, chicken broth, mixed vegetables, and half and half, this soup offers a rich and velvety texture with a perfect blend of savory spices and creamy goodness. It’s great served alongside biscuits or cornbread for a cozy meal.
Ingredients
Soup Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 3/4 teaspoon salt
- 1/2 to 1 teaspoon ground white pepper
- 14.5 ounce can chicken broth (regular or low-sodium)
- 15 ounce can mixed vegetables, drained
- 2 cups half and half
Instructions
- Prepare the roux: In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, white pepper, and salt. Allow the mixture to simmer gently for 1 minute to cook out the raw flour taste.
- Add broth and vegetables: Whisk in the chicken broth and add the drained mixed vegetables. Bring the mixture to a simmer and let it cook for 5 minutes to blend the flavors.
- Blend the vegetables: Using a potato masher, immersion blender, or regular blender, mash or blend the vegetables until you achieve your desired soup consistency—either chunky or smooth.
- Incorporate half and half and finish simmering: Whisk in the half and half and continue to simmer the soup for another 5 minutes, allowing it to thicken and heat through. Serve hot with your choice of garlic biscuits, cornbread, hoecakes, or standard biscuits.
Notes
- Adjust salt and pepper to taste depending on the type of chicken broth used.
- For a richer flavor, use regular chicken broth instead of low-sodium.
- Use an immersion blender for easier blending directly in the pot.
- Serve with warm biscuits or cornbread to complement the creamy texture of the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Keywords: Dolly Parton’s Stampede soup copycat, creamy vegetable soup, southern soup recipe, easy stovetop soup, comfort food, chicken broth soup
