Dolly Parton's Stampede Soup Recipe: Our Version of the Famous Dinner Theater Cream of Vegetable Soup (7 Ingredients, 15 Minutes) by Donna John

Seeing a Dolly Parton recipe on my dinner table is happening more and more now since the country legend has passed. So far I've cooked her family's favorite meatloaf recipe, green bean casserole, skillet cornbread, garden salad with miracle madness dressing, the famous cuppa cuppa cake and even a peach twist on that southern dessert. Dolly's stampede soup recipe was the latest recipe conquered in my kitchen. This creamy vegetable soup recipe is so easy to make and a delicious lunch or dinner.

Before making this high-protein and high-fiber cream of vegetable soup recipe, I wanted to learn more about the history. From my research I discovered that this soup was created for the opening act of Dolly Parton's Stampede (originally called Dixie Stampede), which is a huge dinner theater attraction in Pigeon Forge, Tenn., and Branson, Mo. As guests dine they watch horse riding, stunts and enjoy music, but there used to be one catch: no utensils with dinner. The first course, which is a cream of vegetable soup, was served in a mug with biscuits. (You can now get utensils for dinner!)

Photo credit: all photos under license from BigStock

The actual recipe for the vegetable soup was never officially released by Dolly, but the copycat recipes started making their way around social media. Not having gone to Dolly's theater yet, I have to take people's word for it that this copycat recipe tastes like what is served during that dinner theater show.

This cream of vegetable soup recipe is so easy to make and uses budget-friendly ingredients. Here is your short shopping list for this creamy soup: canned mixed vegetables, butter, flour, chicken broth, garlic powder, onion powder and either heavy cream or evaporated milk. 

Variation: If you're not vegetarian, you could add some crispy bacon on the top for serving.

This pureed soup recipe can be served as a first course, as a light lunch or with a garden salad and bread for dinner. Dolly liked to serve this vegetarian soup with southern biscuits, but it would also be delicious with skillet cornbread, garlic bread or simply bread and butter.

Cuisine: American / Southern
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour (or gluten-free flour)
• 32 ounces (1 box) chicken broth
• 30 ounces (2 cans) mixed vegetables, drained (save a few for garnish)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/2 cups heavy cream or evaporated milk

Here's how to make it:

1. Melt the butter in a soup pot over medium heat. Sprinkle in the flour and stir for about 1 minute. (For a gluten-free soup, use gluten-free flour.)
2. Add the chicken broth, drained mixed vegetables, garlic powder and onion powder. Stir. 
3. Blend with an immersion blender. (Blend as much as you like. You can go completely smooth or leave some chunks.)
4. Bring the soup to a gentle simmer, then add the heavy cream or evaporated milk. Season with salt and black pepper, to taste. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes.
5. Ladle into bowls and serve. Garnish with the saved mixed vegetables or fresh parsley, if desired. 

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