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July 22, 2026

Dolly’s Tennessee Mountain Stampede Soup

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Dolly’s Tennessee Mountain Stampede Soup–a creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.

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Dolly's Tennessee Mountain Stampede Soup--a creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.

Dolly’s Tennessee Mountain Stampede Soup

I’ve never actually been to Dolly Parton’s Stampede, but after making this soup I can see why it’s one of the recipes people talk about the most. I also love that it’s creamy without using a can of cream soup. I almost always have a bag of frozen mixed vegetables in my freezer, which makes this one so easy to throw together on a busy day. The bacon and cheddar are worth adding…they’re the finishing touch that takes this soup from good to really, really good.

Ingredients/Substitution Ideas

  • Butter–or olive oil
  • Onion–or shallot
  • Flour
  • Water
  • Better Than Bouillon Chicken Base
  • Garlic powder–or 1 Tbsp minced fresh garlic
  • Onion powder
  • Kosher salt
  • Black pepper
  • Dried thyme
  • Dried parsley
  • Dried basil
  • Russet potato–or Yukon Gold potato
  • Frozen mixed vegetables–I used a package with peas, carrots, green beans and lima beans
  • Half and half–or heavy cream for a richer soup or whole milk for a lighter version
  • Bacon crumbles (optional)
  • Shredded cheddar cheese (optional)

Steps

Heat a pan over medium high. Add in the butter and let it melt. Add in the onion and sauté for 3 minutes. Stir in the flour and cook for 2 minutes. Transfer to the slow cooker.

Stir in the water and bouillon until bouillon dissolves. 

Stir in the garlic powder, onion powder, salt, pepper, thyme, parsley, basil, potato and vegetables.

Cover and cook on low for 4 hours. 

Use an immersion blender to blend the soup (I like it not totally pureed but chunky). 

Stir some of the hot soup in with the half and half to temper it. 

Ladle into bowls and top with bacon crumbles and cheddar. 

Dolly's Tennessee Mountain Stampede Soup--a creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.

Notes/Tips

  • Serve with warm dinner rolls, cornbread or biscuits.
  • I used my 6 quart Ninja slow cooker which has a stovetop (sauté) function.
  • Temper the half and half with a little hot soup before stirring it into the slow cooker to help prevent curdling.
  • Store leftovers in an airtight container* in the refrigerator for 3-4 days.
  • Other recipes you can make with bacon crumbles are Grandpa Jim’s Potatoes and Loaded Mashed Potato Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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Dolly's Tennessee Mountain Stampede Soup--a creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.
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Dolly’s Tennessee Mountain Stampede Soup


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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 hours on low
  • Total Time: 0 hours
  • Yield: 4 servings 1x
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Description

A creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.


Ingredients

Scale
  • 1 1/2 Tbsp butter
  • 1/2 cup finely diced onion
  • 1 1/2 Tbsp flour
  • 3 cups water
  • 1 Tbsp Better than Bouillon chicken base
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1 medium Russet potato, peeled and cut into cubes
  • 1 (12 oz) package frozen mixed vegetables
  • 3/4 cup half and half
  • Bacon crumbles and shredded cheddar, for topping (optional)

Instructions

  1. Heat a pan over medium high. Add in the butter and let it melt. Add in the onion and sauté for 3 minutes. Stir in the flour and cook for 2 minutes. Transfer to the slow cooker.
  2. Stir in the water and bouillon until bouillon dissolves. 
  3. Stir in the garlic powder, onion powder, salt, pepper, thyme, parsley, basil, potato and vegetables.
  4. Cover and cook on low for 4 hours. 
  5. Use an immersion blender to partially blend the soup until it’s creamy but still has some chunks of potatoes and vegetables. (Or blend to your desired consistency.) 
  6. Stir some of the hot soup in with the half and half to temper it. 
  7. Ladle into bowls and top with bacon crumbles and cheddar. 
  • Category: Soup
  • Method: Slow Cooking
Dolly's Tennessee Mountain Stampede Soup--a creamy slow cooker vegetable soup made with mixed vegetables, herbs and chicken broth.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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