If you’ve ever been to Dolly Parton’s Stampede in Pigeon Forge, Tennessee, you know the meal is as unforgettable as the show itself. One of the first things to arrive at the table is a warm, creamy soup—a simple starter that feels like a hug in a bowl and sets the stage before those buttery biscuits appear.

This soup is built on pantry staples and classic technique. A quick roux of butter and flour creates the velvety base, while chicken stock adds richness without heaviness. Mixed vegetables bring color and sweetness, and a touch of garlic and onion powder keeps the flavor familiar and comforting. A splash of cream at the end ties it all together, turning this into the kind of dish that feels like home.

Served hot with biscuits, it’s easy to see why this soup has become a beloved part of the Stampede experience. Whether you’re recreating a vacation memory or simply craving something cozy, this recipe delivers down-home flavor every time.

🥣 Dolly Parton’s Stampede Soup

🧾 Ingredients

👩‍🍳 Preparation

1. Make the Roux
   In a large heavy-bottom pot, melt butter over medium heat. Stir in flour and cook for 1 minute until smooth.
2. Add Stock
   Slowly whisk in chicken stock, stirring constantly to avoid lumps.
3. Add Vegetables & Seasoning
   Stir in mixed vegetables, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
4. Finish with Cream
   Pour in heavy cream and cook for 8–10 minutes, stirring occasionally, until the soup is silky and heated through.
5. Serve
   Ladle hot into bowls and pair with warm, buttery biscuits.