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Creamy Vegetable Soup (Like Dolly Parton’s Stampede)

This quick and easy creamy vegetable soup is inspired by the soup at Dolly Parton’s Stampede. It is a no fuss, no frills, no chopping required country-style soup that can be on the table in under 30 minutes. This country-style cream of vegetable soup is simple, hearty, and oh-so-comforting.

A crock of Dolly Parton's Dixie Stampede style soup.

About this creamy vegetable soup

Here, in the heart of Appalachia, we have always lived very close to Sevierville, TN. Miss Dolly has always been part of our lives. Dolly Parton is a national treasure! Her Imagination Library sends our kids books monthly, and we listen to her music almost daily. My son learned the lyrics to 9 to 5 when he was 2 years old, and it was so darn cute. Of course, we have our season passes to Dollywood. And, once in a while, we make our way to Dolly Parton’s Stampede.

If you’ve ever been to the Dolly Parton’s Stampede, you know you eat the entire meal with your hands. They do not give out utensils. The first course is a creamy vegetable soup and a hot biscuit. The Stampede serves their creamy vegetable soup in a little crock with a long handle. It allows you to hold it by the handle and sip the creamy soup while you watch the show! 

This recipe is a dead-ringer for that creamy vegetable soup. The only difference is the Dixie Stampede serves it with finely chopped vegetables. It makes it easier to sip without a spoon!

When I make this at home, I enjoy the simplicity of using pre-cut frozen vegetables. They go straight from the freezer to the pot. This means you can have this soup on the table in under 30 minutes. And you don’t need to chop anything! I love how easy this soup is to make.

Try serving it for dinner with quick cheddar biscuits!

Ingredients

Mixed vegetables, flour, butter, spices, chicken broth, and cream for making creamy vegetable soup.

Frozen mixed vegetables. I always have a big bag of frozen mixed vegetables with peas, carrots, corn, and green beans. Those mixes are so versatile. The veggie mix is not strongly flavored, so it can add an extra serving of veggies to so many dishes! They work perfectly in this soup and make it very quick to prepare.

A chicken broth base adds a robust flavor to this soup. You can use vegetable stock to make it vegetarian. 

Butter and flour form a light roux to thicken this soup.

Finishing the soup with heavy cream makes it creamy and silky.

Garlic and onion powders add flavor while keeping the preparation simple.

Substitutions & Variations

  • Change up the vegetables to your liking.
  • Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
  • Use oil instead of butter and canned full-fat coconut milk instead of heavy cream to make it dairy-free.

How to make creamy vegetable soup like Dolly Parton’s Stampede

First, melt your butter in an enameled Dutch oven or a large pot. Then, sprinkle in the flour and whisk it in. Add the garlic, onion, and pepper. Continue whisking constantly for about 2 minutes. Do not let the roux get brown.

Now, slowly whisk in the chicken broth. Add the frozen veggies, turn the heat up to high, and bring it to a boil. When it reaches a boil, turn the heat back to medium and simmer it for 10 minutes, stirring occasionally.

Then, slowly whisk in the heavy cream. Bring it back to a simmer and simmer and stir for 2 more minutes.

Ladle the soup into bowls and serve with hot biscuits.

Stirring a pot of creamy vegetable soup.

Tips & tricks for making and serving creamy vegetable soup

  • If you want the same consistency as the soup served at Dolly Parton’s Stampede Dinner Show, you can chop the veggies before adding them. Partially thaw the veggies under cool running water. Then, drain them and use a knife to chop them before adding them to the soup.
  • Do not try to blend the soup! It will totally change the texture. The Dixie Stampede Creamy Vegetable soup is not pureed! They simmer chopped veggies in the soup. There’s a big difference.
  • This recipe makes old-fashioned country-style cream of vegetable soup. It’s comforting, hearty, and no frills. This recipe ain’t fancy. It’s just good. 
  • Take a cue from Dolly and serve this soup with a hot biscuit. Creamy vegetable soup makes a perfect weeknight supper on a cold day. Or serve it for lunch with a green salad. You can also serve it as a first course with hot biscuits like the Stampede Dinner Show. 
Ladling Dolly Parton's Dixie Stampede creamy vegetable soup into a crock.

More Soup Recipes

Did you love this creamy vegetable soup? Use the stars in the recipe card to give it a 5-star rating! And, if you love Dolly as much as I do, let me know in the comments at the end!

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Creamy Vegetable Soup

Ladling Dolly's Dixie Stampede soup into a crock.

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5 from 1 review

Quick and easy creamy vegetable soup made with frozen mixed vegetables. Inspired by the soup at Dolly Parton’s Stampede.

  • Author: Mandi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Southern

Ingredients

Units Scale
  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 cups frozen mixed vegetables
  • 1 cup heavy cream
  • salt & pepper to taste

Instructions

  1. Melt the butter over medium heat in an enameled Dutch oven or a large pot. 
  2. Sprinkle the flour over the butter and stir it with a whisk or a wooden spoon. 
  3. Add the garlic onion powder and black pepper. Continue stirring and cooking for about 2 minutes. Do not let the roux turn brown. 
  4. Slowly whisk in the chicken broth. Then, add the frozen vegetables. Turn the heat to high and bring the soup to a boil, whisking occasionally. 
  5. Once the soup reaches a boil, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
  6. Slowly whisk in the heavy cream and simmer for an extra 2 minutes. 
  7. Stir and taste. Add salt and pepper to taste, if needed.

Serve with hot biscuits.

Notes

Variations

  • Change up the vegetables to your liking.
  • Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
  • Use oil instead of butter and canned full-fat coconut milk instead of heavy cream to make it dairy-free.
  • If you want the same consistency as the soup served at Dolly Parton’s Stampede Dinner Show, you can chop the veggies before adding them. Partially thaw the veggies under cool running water. Then, drain them and use a knife to chop them before adding them to the soup. Do not blend the soup!

Nutrition

  • Serving Size: 1 bowl
  • Calories: 375
  • Sugar: 4.7 g
  • Sodium: 387.6 mg
  • Fat: 25.7 g
  • Carbohydrates: 26 g
  • Fiber: 3.3 g
  • Protein: 10.4 g
  • Cholesterol: 71.6 mg

Did you make this recipe?

Tag @mandiofthemountains on Instagram – I can’t wait to see what you’ve made!

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