Dolly Parton’s Stampede Soup has that cozy, creamy magic that makes you feel like you’re wrapped in a warm blanket. You don’t need a ticket to the dinner show to get a bowl either. I’ve been making a simple version at home for years, and it totally hits the spot on busy nights. It’s velvety, full of gentle flavor, and family friendly in the best way. If you’re craving a quick soup that tastes like a hug, you’re in the right place.
What Is Dolly Partons Stampede Soup?
If you’ve ever heard about Dolly’s dinner show, you probably know there’s a creamy vegetable soup that steals the spotlight before the main feast arrives. The vibe is simple and comforting: a smooth, lightly seasoned base with tender veggies and a buttery finish. There are no heavy spices, no tricky steps, and no hard-to-find ingredients. Just a bowl of creamy goodness that sets the stage for everything that follows.
At its heart, this soup is all about balance. The broth is rich but not heavy, the vegetables are soft but not mushy, and the flavor is mild enough to please even picky eaters. Think chicken broth, a touch of cream, a handful of vegetables like celery, onion, and carrots, and a thickening step that makes it silky. A lot of home cooks use a quick shortcut like flour and butter or a cornstarch slurry to thicken things without fuss.
I love this recipe because it’s so flexible. Want it a little lighter? Use evaporated milk. Want to keep it vegetarian? Swap in vegetable broth. Need it gluten free? Thicken with cornstarch instead of flour. The result stays cozy, creamy, and familiar. And if you’re wondering, yes, this is 100 percent weeknight friendly.
“I made this for my parents on a chilly Sunday, and my mom said it tasted like the exact bowl we got at the show. We went back for seconds before the biscuits were even done.”
How to Make This Creamy Vegetable Soup
You’ll build flavor by sautéing the aromatics, make it creamy with a quick thickener, then simmer everything until it’s velvety. No complicated tools needed. Just a pot, a spoon, and about 30 minutes.
The cozy base
Start with a little butter in a pot and soften finely diced onion, celery, and carrots with a pinch of salt. This wakes up the veggies and adds natural sweetness. Sprinkle in flour and stir for a minute to make a quick roux. Then slowly whisk in chicken broth so it stays smooth and lump free. If you like a lighter flavor, go half chicken broth and half vegetable broth. I sometimes add a splash of milk early to help it turn silky.
Make it creamy
Once the broth is simmering, stir in milk or half and half. You can use heavy cream if you want a richer finish. Keep the heat gentle so it doesn’t boil over. This is where the soup turns from tasty to wow, especially with a pinch of black pepper and a tiny bit of garlic or onion powder. Taste and adjust as you go. A little salt at the end often ties it all together.
Finish and serve
Simmer until the veggies are tender and the texture is velvety. If you want it thicker, stir 1 teaspoon of cornstarch into 2 teaspoons of cold water and whisk it in. Let it bubble for a minute to set. I like to finish with a small knob of butter for extra gloss and a sprinkle of parsley. If cozy soups are your thing, you might also love this fast favorite: Instant Pot Broccoli Cheddar Soup. It has that same comfort factor and comes together quickly too.
Dolly Parton’s Stampede Soup Recipe
This is my go-to version of this famous soup. It’s creamy, kid friendly, and tastes amazing with biscuits or a simple green salad. You can double the batch for meal prep or freeze leftovers in single servings.
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 ribs celery, finely diced
- 1 medium carrot, finely diced
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for gluten free
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half or whole milk
- 1 to 2 tablespoons unsalted butter to finish, optional
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder, optional
- Fresh parsley for garnish, optional
Directions
- Warm a large pot over medium heat and melt 3 tablespoons butter. Add onion, celery, and carrot with a pinch of salt. Cook 5 to 6 minutes until softened and fragrant.
- Sprinkle flour over the veggies and stir for 1 minute. If using cornstarch instead, skip this step and add it later.
- Slowly whisk in the broth, a little at a time, stirring to keep it smooth. Bring to a gentle simmer.
- Stir in half and half. Keep the heat on low to maintain a gentle simmer. Season with salt, pepper, and onion powder if using.
- If you skipped the flour, mix cornstarch with a little cold water to make a slurry. Whisk it into the simmering soup and cook 1 to 2 minutes until thickened.
- Taste and adjust seasoning. For extra richness, stir in the remaining butter just before serving.
- Garnish with parsley and serve right away with warm biscuits or a salad.
Notes and swaps: Use evaporated milk if you want a lighter but still creamy texture. For dairy free, try a creamy oat milk and cornstarch thickener. If you love hearty, cozy bowls, check out this quick weeknight keeper too: Crockpot Lentil Soup.
A FAST 20-MINUTE SOUP RECIPE
If you’re in a rush, you can still make Dolly Parton’s Stampede Soup without breaking a sweat. Dice your veggies small so they soften faster. Use a carton of good broth and pre-measure seasonings. Keep the simmer gentle and the stirring steady to keep that texture smooth. You’ll be at the table in no time.
Want to make this even easier for a busy weeknight? Try pressure cooking the veggies in broth for 1 minute on high, then stir in milk and thickener on sauté mode. If fast and cozy is your jam, you’ll also like two other quick soups my family loves: Instant Pot Chicken Noodle Soup and this cheesy favorite in a hurry, Instant Pot Broccoli Cheddar Soup in a Flash.
Instruction Tips and Techniques
- Cut veggies small and even so they soften at the same time and the soup stays smooth.
- To avoid lumps, add broth slowly while whisking after you stir in the flour.
- Keep the heat low after adding milk or cream. Gentle simmering keeps it silky.
- If the soup gets too thick, splash in more broth or milk a little at a time.
- For gluten free, use cornstarch instead of flour and add it at the end as a slurry.
- For dairy free, try creamy oat milk or coconut milk light. Taste and adjust salt since dairy adds natural richness.
- Make ahead tip: cool completely, then refrigerate up to 3 days. Reheat slowly and thin with a splash of broth if needed.
- Serve it with biscuits, roasted chicken, or a simple salad. For a fun twist on a soup night, I like pairing it with something bolder like Crockpot Taco Soup or a big pot of Slow Cooker Black Bean Soup.
Keep a few key words in mind while you cook: **gentle heat**, **steady whisk**, and **taste as you go**. Those three habits guarantee success.
Common Questions
Can I use rotisserie chicken in this soup?
Absolutely. While the original style is a creamy vegetable soup, shredded rotisserie chicken makes it heartier. Stir it in at the end so it stays tender.
How do I make it thicker without flour?
Use a cornstarch slurry. Start with 1 teaspoon cornstarch mixed with 2 teaspoons cold water. Whisk it in and simmer 1 to 2 minutes. Repeat if you want it thicker.
What vegetables work best?
Finely diced onion, celery, and carrot are classic. A small diced potato is good too. Keep pieces small for even cooking and a smooth spoonful.
Can I freeze Dolly Parton’s Stampede Soup?
Yes, but dairy can separate when thawed. Freeze in single portions and reheat slowly, whisking and adding a splash of broth or milk to bring it back together.
How do I reheat leftovers?
Warm it on low heat, stirring often. Add a bit of broth or milk if it has thickened in the fridge. Taste and adjust salt at the end.
Ready to Stir Up a Cozy Bowl?
Now you’ve got everything you need to make a pot of Dolly Parton’s Stampede Soup at home. It’s simple, creamy, and perfect for nights when you want something warm without a lot of work. If you want to explore more background and variations, this guide from The Country Cook is helpful, and I also enjoyed the take shared by Allrecipes. Grab a spoon, taste as you go, and relax. You’ve got this, and dinner is about to be delicious.
Dolly Parton’s Stampede Soup
Ingredients
Base Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 ribs celery, finely diced
- 1 medium carrot, finely diced
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for gluten free
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half or whole milk
Finishing Touches
- 1 to 2 tablespoons unsalted butter optional, for finishing
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder optional
- Fresh parsley for garnish, optional
Instructions
Preparation
- Warm a large pot over medium heat and melt 3 tablespoons of butter.
- Add the onion, celery, and carrot with a pinch of salt. Cook for 5 to 6 minutes until softened and fragrant.
- Sprinkle flour over the veggies and stir for 1 minute. If using cornstarch instead, skip this step and add it later.
Simmering
- Slowly whisk in the broth, a little at a time, stirring to keep it smooth. Bring to a gentle simmer.
- Stir in half and half, keeping the heat on low to maintain a gentle simmer. Season with salt, pepper, and onion powder if using.
Thickening and Serving
- If you skipped the flour, mix cornstarch with a little cold water to make a slurry. Whisk it into the simmering soup and cook for 1 to 2 minutes until thickened.
- Taste and adjust seasoning. For extra richness, stir in the remaining butter just before serving.
- Garnish with parsley and serve right away with warm biscuits or a salad.
