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Creamy broth seasoned with garlic and onion is cooked with vegetables and served piping hot right beside a fresh homemade garlic butter biscuit. This soup is the ULTIMATE comfort food! Not only is it incredibly delicious, but it is so simple to make and uses just a handful of ingredients. I’m excited to bring you The Dixie Stampede’s Creamy Vegetable Soup Recipe! (The name has since been changed to Dolly Parton’s Stampede.)
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This incredible creamy vegetable soup is pretty nostalgic for me. I grew up going on vacation to Branson, Missouri almost every single year of my childhood. I not only went with my family but our church youth trips were centered around this family-friendly slice of America as well. And when you are in Branson, you don’t skip seeing Dolly Parton’s Dixie Stampede! (It’s also located in Pigeon Forge, but I’ve never visited that one.)
It’s a Dinner Show Attraction and it is so much fun! And while the horseback riding, competitive events, and stunning dresses keep you entertained, the wait staff is continually placing amazing food on your plate. One of the first things to show up will be this delicious soup with a biscuit and in my opinion, that could be my entire meal. It’s THAT GOOD! And this copycat version is just like the real recipe. The only difference is that you won’t have to make a drive!
This soup is great for winter. It’s creamy and hearty and can warm you up quickly. And even though it lacks a protein, when you pair it with a GIANT BUTTERY GARLIC BISCUIT, it is more than capable of filling you up! Of course, you could always add a protein on the side. At the Dixie Stampede, each person gets a cornish hen to accompany their soup as well as corn on the cob, a seasoned potato, and a slice of BBQ beef. They make sure that you are completely satisfied!
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My trips to Branson and the Dixie Stampede didn’t stop with my childhood. My husband and I went there for our honeymoon and have also taken all of our children there for vacations numerous times. This place never disappoints us and whenever we go, all of those childhood memories come flooding back. I can’t quite explain the feeling of seeing my children experience some of the same things as I did, and to watch them love it just as much as I did and still do. That includes the Dixie Stampede and this soup.
After we returned home from one of our summer trips to Branson, I decided to start making this creamy vegetable soup at home because my entire family loved it so much. It’s been a hit in our home ever since and I hope that it becomes a staple in yours as well.
Tips for the Dixie Stampede’s Creamy Vegetable Soup Recipe:
- I only have one tip that will help with picky kids who won’t eat their vegetables. After you have cooked everything, I would place the soup into a blender and puree it completely. That way your kiddos are still getting the flavors and the vegetables without the chewing. (HA)
Join me on YouTube as I cook The Dixie Stampede’s Creamy Vegetable Soup Recipe and tell stories!
The Dixie Stampede’s Creamy Vegetable Soup Recipe Ingredients:
- 3 tablespoons unsalted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon corn syrup (light)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 cup water
- 1 pint heavy cream
- 3/4 cup mixed vegetables (I prefer to use frozen instead of canned vegetables and the mix I use has green beans in it)
The Dixie Stampede’s Creamy Vegetable Soup Recipe Instructions:
- First, melt the butter in a 3-quart sauce pot.
- Second, add the all-purpose flour, mix well, and cook on medium heat until it becomes a paste. You are making a roux and this is what is going to thicken your soup. You don’t want the flour and butter to get dark, you want to cook out the raw flour taste. Some people call this a blonde roux.
- Third, cook the flour and butter (roux) for 2 – 3 minutes to cook out the raw flour taste.
- Next, add the chicken broth, water, onion powder, garlic powder, corn syrup, salt, and pepper and cook until it begins to simmer.
- Then, add your vegetables and let them cook for another 3 minutes.
- Finally, add the heavy cream and allow the soup to come back to a simmer.
- Be sure to taste before serving and adjust your seasonings if you need to.
- Serve hot alongside a big buttery biscuit! (I prefer to serve with my garlic butter biscuits)
- (You can do a sprinkling of fresh parsley at the end for presentation)
Recipe Variations/Substitutions:
- Whole milk or half and half instead of heavy cream.
- White pepper instead of black pepper. White pepper is milder and some people prefer not to see the black flecks in their soup.
- If you have issues with the texture of the vegetables, you can make this a pureed vegetable soup by pureeing the vegetables and then adding them to the creamy broth.
Storage for The Dixie Stampede’s Creamy Vegetable Soup Recipe:
- Can last 3-4 days in the fridge.
- Can last 1 month in the freezer.
What goes well with The Dixie Stampede’s Creamy Vegetable Soup?
- A Big Buttery Biscuit. (Check out my recipe here for the Best Biscuits in the South!)
- Garlic Cheddar Biscuit (This is my biscuit recipe above with cheese and garlic butter added. Check it out in my YouTube video for this recipe.)
- Crackers
- Cornbread
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Check out some of my other great recipes!
Creamy Italian Sausage Soup
Chicken and Sausage Gumbo
Chicken and Dumplings
Cheddar Bay Biscuit Chicken Pot Pie
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The Dixie Stampede’s Creamy Vegetable Soup Recipe
Jessie Thompson
Creamy broth seasoned with garlic and onion is cooked with vegetables and served piping hot right beside a fresh homemade garlic butter biscuit. This soup is the ULTIMATE comfort food! Not only is it incredibly delicious, but it is so simple to make and uses just a handful of ingredients. I'm excited to bring you The Dixie Stampede's Creamy Vegetable Soup Recipe! (The name has since been changed to Dolly Parton's Stampede.)
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Course Main Course
Cuisine American
Servings 5
Equipment
1 3-Quart Sauce Pot
Ingredients
- 3 tablespoons unsalted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon corn syrup light
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 1/2 cup water
- 1 pint heavy cream
- 3/4 cup mixed vegetables I prefer to use frozen instead of canned vegetables and the mix I use has green beans in it
Instructions
First, melt the butter in a 3-quart sauce pot.
Second, add the all-purpose flour, mix well, and cook on medium heat until it becomes a paste. You are making a roux and this is what is going to thicken your soup. You don’t want the flour and butter to get dark, you want to cook out the raw flour taste. Some people call this a blonde roux.
Third, cook the flour and butter (roux) for 2 – 3 minutes to cook out the raw flour taste.
Next, add the chicken broth, water, onion powder, garlic powder, corn syrup, salt, and pepper and cook until it begins to simmer.
Then, add your vegetables and let them cook for another 3 minutes.
Finally, add the heavy cream and allow the soup to come back to a simmer.
Be sure to taste before serving and adjust your seasonings if you need to.
Serve hot alongside a big buttery biscuit! (I prefer to serve with my garlic butter biscuits)
(You can do a sprinkling of fresh parsley at the end for presentation)
Video
Keyword Creamy, Soup, vegetable, Winter
