Dolly Parton’s Stampede Soup
If you’ve ever visited Dolly Parton’s Stampede in Pigeon Forge, Tennessee, you probably remember the meal just as much as the show. One of the first dishes served is a warm, creamy soup—simple, comforting, and the perfect start before the famous buttery biscuits arrive.
This soup relies on basic pantry ingredients and a classic cooking method. It begins with a quick roux made from butter and flour, creating a smooth, rich base. Chicken stock adds depth without making it too heavy, while mixed vegetables bring a touch of sweetness and color. Garlic and onion powder keep the flavor familiar and cozy, and a splash of cream at the end makes everything come together into a rich, homestyle dish.
Served piping hot alongside biscuits, it’s easy to understand why this soup is such a favorite. Whether you’re trying to recreate a special trip or just want something warm and satisfying, this recipe delivers every time.
🥣 Dolly Parton’s Stampede Soup
🧾 Ingredients
- Butter – 3 tbsp
- All-purpose flour – 3 tbsp
- Chicken stock – 1 (32 oz) carton
- Mixed vegetables, drained – 2 (15 oz) cans
- Garlic powder – ½ tsp
- Onion powder – ½ tsp
- Salt & pepper – to taste
- Heavy cream – 1½ cups
👩🍳 Instructions
1. Prepare the roux
Melt the butter in a large, heavy pot over medium heat. Add the flour and stir continuously for about a minute until smooth.
2. Add the stock
Gradually whisk in the chicken stock, stirring constantly to keep the mixture lump-free.
3. Add vegetables and seasoning
Mix in the vegetables, garlic powder, onion powder, salt, and pepper. Let it simmer for about 5 minutes.
4. Stir in the cream
Pour in the heavy cream and cook for another 8–10 minutes, stirring occasionally, until the soup is smooth and fully heated.
5. Serve
Serve hot with fresh, buttery biscuits for a comforting meal.
