Copycat Dolly Parton’s Stampede Soup Recipe

Experience the delight of this Copycat Recipes Soup that marries silky creaminess with crisp vegetables, infused with aromas of sautéed onion and beguiling garlic. Whether enjoyed by family or friends, it transforms a simple meal into a shared adventure of delightful flavors, promising a refreshing spin on a culinary classic.

Ever since I first heard about this Copycat Dolly Parton Stampede Soup, I’ve been itching to try making it for myself. I mixed up 2 tablespoons of butter with a diced medium onion and 2 cloves of garlic, and let them sizzle until they smelled amazing.

I then added 2 cups of low-sodium chicken broth (or veggie broth if you’re not into chicken) to the mix along with a can each of cream of mushroom and cream of chicken soups. I tossed in 2 cups of mixed frozen veggies and 1 cup of diced potatoes then poured in a smooth 1 cup of heavy cream while seasonin it with salt and pepper for that perfect kick.

I’ve tried some of the best soup recipes ever and can honestly say this one stands out for its quick prep time and unique flavor twist. It reminds me slightly of those fast, healthy dump recipes and even a racetrack soup adventure!

Why I Like this Recipe

I really love this recipe because it is super quick and simple to make even when I’m in a hurry. I also dig how creamy and comforting it is since the heavy cream and soups mix to create a rich flavor that reminds me of home cooking. Another thing I like is how packed it is with vegetables so I feel like I’m eating something healthy even though it tastes indulgent. Lastly, the way it tastes just like the big Dixie Stampede makes me feel nostalgic and really happy every time I make it.

I made a copycat version of the Dolly Parton Stampede Soup that only takes roughly 15 minutes to put together. Its a creamy veggie soup that reminds me a lot of the Dixie Stampede, and its perfect when i want something filling without spending all day in the kitchen. I start by melting butter and sautéeing diced onions and garlic until they get soft and a little golden. Then i pour in some low-sodium chicken broth (or vegetable broth if im not a fan of chicken) and mix in both cream of mushroom and cream of chicken soups until its all smooth. I add in mixed frozen veggies and diced potatoes, let it simmer for about 7 to 8 minutes so the flavors mingle, and then stir in heavy cream. I finish it off with just a touch of salt and pepper, letting everything cook a bit more until the veggies are tender. It may sound simple, but it always comes out super tasty and comforting, just the way i like it.

Ingredients

• Butter adds rich flavor and creaminess, contributing healthy fats that enhance the soup’s overall taste.
• Onions bring natural sweetness and a hint of crunch, plus vitamins and trace fiber benefits.
• Garlic deepens the flavor profile while offering essential antioxidants that help support wellbeing.
• Chicken broth forms a savory base which adds protein and a light saltiness for balance.
• Mixed vegetables deliver fiber, vitamins and a slight sweetness that lifts the soup’s heartiness.
• Diced potatoes infuse the soup with starchy carbohydrates, providing energy and a comforting texture.
• Heavy cream enriches the soup with decadence and smoothness while balancing the savory spices.

Ingredient Quantities

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth (or vegetable broth if you dont like chicken)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 2 cups mixed frozen vegetables (carrots, corn, and peas)
• 1 cup diced potatoes
• 1 cup heavy cream
• Salt and pepper to taste

How to Make this

1. First, melt the butter in a large pot over medium heat, then add the diced onion and minced garlic and sauté until they become soft and a little golden.

2. Next, pour in the 2 cups of low-sodium chicken broth (or vegetable broth if you prefer) into the pot and stir to combine with the butter, onion, and garlic.

3. Now mix in the cream of mushroom soup and cream of chicken soup until the mixture is smooth and well blended.

4. Add the 2 cups of mixed frozen vegetables and 1 cup of diced potatoes to the pot, stirring everything together.

5. Bring the soup to a light simmer and let it cook for about 7-8 minutes, stirring occasionally so nothing sticks to the bottom.

6. Pour in the 1 cup of heavy cream, then stir the soup again so that it turns creamy and consistent.

7. Season with salt and pepper to taste and let the soup simmer for a few more minutes until all the vegetables are tender.

8. Once the potatoes are soft enough and the flavors are well blended, remove the pot from the heat and serve hot. Enjoy your copycat stampede soup!

Equipment Needed

1. A large pot for melting butter and simmering the soup
2. A stove to heat the pot
3. A sharp knife for dicing the onion and potatoes
4. A cutting board for preparing the vegetables
5. A garlic press or a small knife for mincing garlic
6. Measuring cups to get the broth and heavy cream right
7. A can opener for the cream of mushroom and chicken soups
8. A sturdy stirring spoon or spatula for sautéing and mixing
9. A ladle for serving the soup
10. Oven mitts or pot holders to safely handle the hot pot

FAQ

Copycat Dolly Parton’s Stampede Soup Recipe Substitutions and Variations

• If you’re out of butter, you can try olive oil or even a splash of coconut oil for a different flavor twist.
• Don’t have cream of mushroom or chicken soup? Try making a quick homemade version by mixing a roux of flour and butter with a bit more broth and cream.
• If heavy cream ain’t on hand, half and half or even full-fat coconut milk can work, just be careful to adjust the seasoning.
• Instead of using a bag of mixed frozen vegetables, you can use fresh carrots, sweet corn, and peas to give the soup a little extra crunch and flavor.

Pro Tips

1. Make sure you don’t rush the sautéing process of onions and garlic cuz if they arent soft and a little golden, you might not get that full flavor boost later on.
2. Try addin a pinch of your favorite dried herbs (like thyme or rosemary) right after the broth to enhance the depth of the soup, even if its not in the original recipe.
3. Keep a close eye on the pot when you add in the cream and let it simmer a bit longer so the flavors get a chance to blend together, instead of just heating up too fast.
4. If you feel like the soup is too thick or too runny for your taste, dont be afraid to adjust by addin a bit more broth or cream until you get that perfect consistency.