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Dolly Parton's Stampede Soup Recipe

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4.1 from 12 reviews

This copycat recipe for Dolly Parton's Stampede soup is a creamy, comforting chicken and vegetable soup featuring a rich roux base, tender vegetables, and a touch of fresh herbs. Perfect for a hearty family meal.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables

  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and diced
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1/2 cup fresh or frozen peas

Base

  • 4 tablespoons butter, divided
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth (low-sodium preferred)
  • 1 1/2 cups heavy cream

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Salt and black pepper, to taste

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Sauté Vegetables: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced carrots, celery, and potatoes. Sauté for about 5-7 minutes until the vegetables begin to soften, then transfer them to a bowl and set aside.
  2. Make Roux: In the same pot, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes until the mixture is smooth and golden, creating a roux to thicken the soup.
  3. Add Broth: Gradually pour in the chicken broth a cup at a time, whisking continuously to blend it smoothly with the roux. Once fully combined, bring the mixture to a simmer.
  4. Add Vegetables and Seasonings: Return the sautéed vegetables to the pot and add the corn, green beans, and peas. Stir in garlic powder, onion powder, dried thyme, and dried basil. Simmer for 15-20 minutes until all vegetables are tender.
  5. Incorporate Cream and Season: Slowly stir in the heavy cream, combining thoroughly. Season the soup with salt and black pepper to taste. Continue simmering gently for another 5-10 minutes until the soup thickens, being careful to avoid boiling vigorously to prevent the cream from separating.
  6. Serve: Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot alongside crusty bread or warm biscuits for a satisfying meal.

Notes

  • Use low-sodium chicken broth if you want to control the saltiness of the soup.
  • Fresh or frozen vegetables can be used based on availability.
  • Do not boil the soup vigorously after adding cream to prevent curdling.
  • This soup can be refrigerated for up to 3 days or frozen for longer storage.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, noting the soup will be less rich.

Find it online: https://zaracooking.com/dolly-partons-stampede-soup-recipe/