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Copycat Dolly Parton’s Stampede Soup

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A cozy, creamy vegetable soup that brings the fun of the Stampede right to your table, filled with tender veggies and a mild, slightly sweet flavor.

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 small onion, very finely diced (about 1/2 cup)
  • 2 celery ribs, very finely diced (about 1/2 cup)
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups half-and-half (or 1 cup whole milk + 1 cup heavy cream)
  • 2 cups frozen mixed vegetables, finely diced (peas, carrots, corn, green beans)
  • 1 medium potato, peeled and 1/4-inch diced
  • 1 teaspoon chicken bouillon base or powder (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper (or black pepper)
  • 3/4 to 1 teaspoon kosher salt, to taste
  • 1 to 2 teaspoons sugar, to balance the savory flavor
  • Pinch dried thyme or parsley (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add onion and celery. Cook 3 to 4 minutes until soft and translucent.
  3. Sprinkle in flour. Stir 1 to 2 minutes to make a smooth paste (roux).
  4. Slowly whisk in the chicken broth. Keep whisking to avoid lumps.
  5. Add potato, mixed vegetables, bouillon (if using), onion powder, garlic powder, pepper, and salt.
  6. Bring to a gentle simmer. Cook 12 to 15 minutes, stirring often, until potatoes and veggies are tender.
  7. Reduce heat to low. Stir in half-and-half. Do not boil after this step.
  8. Add sugar to taste to balance the flavor. Adjust salt and pepper.
  9. Simmer on low 2 to 3 more minutes to warm through.
  10. Garnish with parsley, if you like. Serve hot.

Notes

This soup is flexible and can be made gluten-free or dairy-free with substitutions. It reheats well and can be frozen for later use.

Nutrition

Find it online: https://recipesunfolded.com/cozy-copycat-dolly-partons-stampede-soup/

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