Dive into the heartwarming flavors of the countryside with our Creamy Vegetable Soup à la Dolly Parton’s Stampede. Inspired by the legendary Dolly Parton’s own Stampede dinner shows, this recipe brings a piece of Southern comfort right into your kitchen. It’s more than just a soup; it’s a celebration of wholesome ingredients, melding the earthy goodness of fresh vegetables with the rich, velvety texture of a creamy broth. Whether you’re looking to cozy up on a chilly evening or seeking a comforting meal that feels like a hug in a bowl, this soup promises to deliver satisfaction with every spoonful. Perfect for families, foodies, and anyone in between, this recipe is a testament to the simple joy of cooking and sharing good food. So, let’s gather around the table and make mealtime a memorable occasion with this delightful Creamy Vegetable Soup.
What is in the Dolly Parton Stampede Soup?
The Dolly Parton Stampede Soup is a creamy vegetable soup featuring:
- Chicken broth base.
- Finely chopped carrots, celery, and potatoes.
- Corn and green beans for texture.
- A roux of butter and flour for thickness.
- Milk or cream for richness.
- Seasoned with salt, pepper, and sometimes thyme.
- Often garnished with shredded cheese.
This soup is celebrated for its comforting and creamy taste, a staple of the Stampede dining experience.
What do they serve at the Dolly Stampede?
The Dolly Parton Stampede offers a hearty, Southern-style feast:
- Creamy Vegetable Soup as a starter.
- Whole Rotisserie Chicken and Hickory-Smoked Barbecued Pork Loin for the main course.
- Herb-Basted Potato and Buttery Corn on the Cob as sides.
- Homemade Biscuit and a Specialty Dessert.
- Unlimited Coca-Cola®, tea, or coffee.
The meal complements the show’s entertainment, featuring horse riding stunts, musical productions, and competitions, embodying Southern hospitality.
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Dolly Parton’s Stampede Delight: A Creamy Vegetable Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups chicken broth
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 cup corn kernels, fresh or frozen
- 1/2 cup green beans, chopped
- 1 cup diced potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 cup shredded cheddar cheese
Instructions
- In a large pot, bring chicken broth to a boil. Add carrots, celery, onion, garlic, corn, green beans, and potatoes. Reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- In a separate saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking for 1-2 minutes without letting it brown.
- Gradually whisk in milk until the mixture is smooth and thickened. Add salt, pepper, and thyme.
- Pour the milk mixture into the pot with the vegetables and broth. Stir well to combine.
- Cook over low heat until the soup is heated through and slightly thickened, about 10 minutes.
- Stir in shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
- Versatility in Vegetables: While the traditional recipe includes carrots, celery, and potatoes, the soup is adaptable to personal tastes or what you have on hand. Feel free to incorporate other vegetables like peas or diced tomatoes to customize the flavor profile.
- Roux for Thickness: The key to achieving the soup’s signature creamy consistency is the roux—a mixture of butter and flour cooked together before adding liquids. It’s crucial to cook the roux properly, ensuring it’s free of lumps and has a smooth texture before incorporating the broth and milk.
- Seasoning Balance: The simplicity of the soup’s ingredients means the balance of seasoning is vital. Start with the recommended amounts of salt, pepper, and thyme, then adjust according to taste. The right seasoning will enhance the natural flavors of the vegetables and create a harmonious blend in the creamy broth.