Copycat Dolly Parton’s Stampede Soup Recipe
Dolly Parton’s Stampede is known for its lively dinner show and delicious food, with their creamy vegetable soup being one of the highlights. This soup is beloved for its simple yet rich flavor, blending a velvety base with vegetables that offer subtle texture and heartiness. If you’ve been craving this comforting dish at home, here’s a copycat recipe to bring that taste to your table.
Ingredients
Main Ingredients
- Butter – 4 tablespoons
- All-purpose flour – 1/4 cup
- Chicken broth – 4 cups
- Half-and-half – 2 cups (can substitute with whole milk for a lighter version)
- Potatoes – 2 medium, peeled and diced
- Carrots – 2, peeled and finely diced
- Celery – 2 stalks, finely diced
- Frozen or canned corn – 1 cup
- Onion powder – 1 teaspoon
- Garlic powder – 1/2 teaspoon
- Salt and black pepper – to taste
- Dried parsley – 1 teaspoon
- Paprika – for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the Roux
- In a large pot or Dutch oven, melt the butter over medium heat.
- Whisk in the flour to create a roux. Cook for about 2-3 minutes, stirring continuously, until the mixture is light golden and the raw flour smell is gone.
Step 2: Add the Broth and Cream
- Gradually pour in the chicken broth while whisking to prevent lumps.
- Stir in the half-and-half and continue to whisk until smooth and incorporated.
Step 3: Cook the Vegetables
- Add the diced potatoes, carrots, celery, and corn to the pot.
- Stir in the onion powder, garlic powder, and dried parsley.
- Bring the soup to a gentle simmer. Let it cook for 20-25 minutes or until the vegetables are tender, stirring occasionally.
Step 4: Season and Serve
- Taste the soup and season with salt and black pepper to your liking.
- Ladle the soup into bowls and garnish with a sprinkle of paprika for a touch of color if desired.
Serving and Storage Tips
- Serving: Serve this soup warm with fresh rolls or crusty bread for dipping. It pairs perfectly with a simple side salad.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally.
- Freezing: While the soup can be frozen, cream-based soups may separate when thawed. To freeze, prepare the soup without the half-and-half and add it after reheating.
Helpful Notes
- Make It Thicker: For a heartier soup, blend a portion of the cooked potatoes and carrots before adding them back to the pot.
- Dairy-Free Option: Substitute the half-and-half with coconut milk or a dairy-free creamer for a non-dairy version.
- Add Protein: Add shredded cooked chicken or turkey for a protein boost.
Tips from Well-Known Chefs
- Chef Ina Garten: “When making creamy soups, always add the cream or milk at a lower temperature to prevent curdling.”
- Chef Emeril Lagasse: “A pinch of nutmeg can enhance the creamy depth of the soup without overpowering it.”
Frequently Asked Questions
1. Can I use fresh corn instead of frozen or canned? Yes, fresh corn kernels can be used. Simply cut them off the cob and add them in with the other vegetables.
2. How can I add more flavor? Adding a small bay leaf during the simmering process or a splash of white wine can deepen the soup’s flavor profile.
3. Can I use vegetable broth instead of chicken broth? Yes, vegetable broth works well and makes the soup vegetarian-friendly.
4. What’s the best way to reheat the soup? Reheat gently over low heat, stirring often to maintain the creamy texture.
5. How do I prevent the soup from becoming too thick? If your soup thickens too much as it simmers, add a bit more chicken broth or half-and-half to reach your desired consistency.
6. Can I make this soup in an Instant Pot? Yes, use the sauté function for the roux and add all ingredients except the half-and-half. Cook on high pressure for 5 minutes, then stir in the cream after releasing pressure.
7. Can I make the soup gluten-free? Substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch).
8. What if I want a smoother soup? Blend the soup using an immersion blender or carefully transfer it to a blender for a smoother consistency.
9. What vegetables can I add for variation? Peas, diced bell peppers, or even chopped spinach can add extra nutrition and flavor.
10. How do I store the soup if I want to freeze it? Leave out the half-and-half, freeze the soup base, and add the dairy when reheating to maintain the creamy texture.
This copycat Dolly Parton’s Stampede soup is simple, creamy, and brimming with comforting flavors, perfect for recreating that dinner show experience right at home. Enjoy!