Dixie Stampede Soup–prepare an Instant Pot or Crockpot homemade version of Dolly Parton’s Dixie Stampede Creamy Vegetable Soup effortlessly with this simple copycat recipe.
Dixie Stampede Soup
I’ve been to the Great Smoky mountains a couple of times but I have yet to go to Dolly’s Stampede. I can’t wait to go in person but until then I’ll have to make do with her creamy vegetable soup here at home in the mountains of Utah.
With only a handful of ingredients and a few minutes you can be enjoying Dolly Parton’s Stampede creamy vegetable soup. This (mostly) pureed vegetable soup in a creamy base is easy to prepare and is a perfect starter to any meal. You can also have this soup with salad and breadsticks and make it a main dish.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Frozen mixed peas, green beans, corn and carrots
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Butter
- Flour
- Half and half–or heavy cream or evaporated milk
Steps
Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing set the soup button to 10 minutes (if you don’t have a soup button cook on low pressure for 10 minutes with the manual button). When time is up move valve to venting and remove the lid.
In a bowl whisk together the melted butter and the flour.
Whisk in the half and half until smooth. Whisk in a cup of the hot broth to temper the dairy. Set aside.
Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it.
Pour the half and half mixture into the Instant Pot. Turn Instant Pot to saute setting (“normal” setting). Simmer for a couple minutes until the flour has thickened the soup and the flour taste has cooked out. Salt and pepper to taste.
Ladle into bowls and serve with oyster crackers, saltines or croutons.
Notes/Tips
- Serve with crackers, breadsticks, French bread or garlic toast.
- You can also choose not to puree the veggies and have a chunky veggie soup.
- If you’d like a thicker soup you can choose to thicken with a cornstarch slurry. Use 2 Tbsp of cornstarch stirred together with 3 Tbsp of cold water and stir the slurry into the pot when you add in the butter/flour mixture.
- If you want to make this into a heartier soup try addling in some chopped cooked chicken (rotisserie chicken works well). Another option is stirring in some cubes of ham (leave out some of the salt if you do this).
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- What is half and half? Half and half is a dairy product that is a mixture of equal parts whole milk and light cream. It typically contains about 12% to 18% milkfat, which is less fatty than heavy cream but richer than whole milk. You can find half and half in cartons or bottles in the dairy section of most grocery stores.
- Other recipes you can make with half and half are Instant Pot Creamy Tortellini, Spinach and Chicken Soup and Instant Pot Butter Chicken.
More Instant Pot Dolly Recipes…
Instant Pot Dolly Parton’s 5-Layer Dinner
A simple but delicious fiver layer casserole recipe that’s cooked in the Instant Pot.
Instant Pot Dolly Parton’s Stone Soup
A nourishing soup with cabbage and other veggies and a bit of smoked ham hock. This soup will warm you right up!
Instant Pot Dolly Parton Diet Soup
An easy soup packed with vegetables and only 78 calories per serving!
Instant Pot Dolly Parton Stampede Chicken
The Instant Pot can cook a whole chicken to moist, delicious perfection in less than an hour. This method makes THE best Instant Pot chicken every single time.
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.
Dixie Stampede Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Prepare an Instant Pot or Crockpot homemade version of Dolly Parton’s Dixie Stampede Creamy Vegetable Soup effortlessly with this simple copycat recipe.
Ingredients
- 4 cups chicken broth
- 1 (12 oz) bag of frozen mixed peas, green beans, corn and carrots
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp melted butter
- 1/4 cup flour
- 1 cup half and half
Instructions
Instant Pot Instructions:
- Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing set the soup button to 10 minutes. When time is up move valve to venting and remove the lid.
- In a bowl whisk together the melted butter and the flour. Whisk in the half and half until smooth. Whisk in a cup of the hot broth to temper the dairy. Set aside.
- Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it.
- Pour the half and half mixture into the Instant Pot. Turn Instant Pot to saute setting (“normal” setting). Simmer for a couple minutes until the flour has thickened the soup and the flour taste has cooked out. Salt and pepper to taste.
- Ladle into bowls and serve with oyster crackers, saltines or croutons.
Slow Cooker Instructions:
- Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into slow cooker.
- In a bowl whisk together the melted butter and the flour until smooth. Stir the mixture into the slow cooker.
- Cover slow cooker and cook on high for 3 hours.
- In a bowl whisk the half and half with a cup of the hot broth to temper it.
- Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it.
- Pour the half and half mixture into the slow cooker. Salt and pepper to taste.
- Ladle into bowls and serve with oyster crackers, saltines or croutons.
- Category: Soup
- Method: Instant Pot
*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.
I’ve had this soup at the Stampede and have also made it at home. It is delicious. One this I would recommend from my own experience is not using an immersion blender if using frozen mixed vegetables. The corn ended up leaving the outer skins in my soup which were not that tasty. I would probably use chopped celery, carrots and onion which works better and can be easily blended.
★★★★★
Oh good tip! Thanks!
This recipe sounds interesting, and I plan on trying it out. However, there is a mistake in your description. The notes say that the recipe is “gluten-free,” but one of the ingredients is flour. I imagine any gluten-free flour would work, but I thought I would point this out.
oops! how did I miss that? I just corrected it. Thanks!