Dixie Stampede Cream of Vegetable Soup

Make Dixie Stampede Cream of Vegetable Soup at home with this easy copycat recipe.

A bowl of homemade Dixie Stampede Cream of vegetable soup and a croissant.

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Your trip to Branson, MO or Knoxville, TN isn’t complete without the satisfying feast and exuberant entertainment of Dolly Parton’s famous Stampede. Dining at the Stampede brings back those good times you had at your mom’s kitchen table.

You and your family will have an enjoyable time enjoying the home-style food along with the entertainment; beautiful horses, trick riding, and music. You’ve never had dinner with so much fun!

Everyone loves Dixie Stampede’s Cream of Vegetable Soup

If you’ve ever been to the Dixie Stampede, then you know that one of the best parts of the show is the food. They serve an amazing meal that begins with a helping of a creamy vegetable soup that is just amazing!

However, even though you can’t get this delicious cream of vegetable soup just anywhere, you can cook up this soup at home. And, if you have enjoyed the Stampede, you can make this soup to remind you of the good times you had there.

This soup is really simple to make and only takes a few minutes. It’s a very creamy dish and the vegetables are finely chopped. Most of the ingredients are staples that are likely in your pantry right now.

Make Dixie Stampede Soup at Home

There is no need to make a special trip to Dolly Parton’s Dixie Stampede just for the soup.

Now you can create this show-stopper soup in your own kitchen just like they do at the Dixie Stampede. This pureed vegetable soup in a cream base is easy to prepare and delicious. Serve it hot and enjoy.

Dolly has generously revealed this recipe and many more in her great cookbook called Dolly’s Dixie Fixin’s.

Recipe Ingredients

Here is a list of what you need to make this delicious soup:

  • Chicken Broth
  • Frozen Peas
  • Corn
  • Green Beans
  • Carrots
  • Garlic Powder
  • Onion Powder
  • Heavy Cream

How to Make Dixie Stampede Vegetable Soup

  1. Fully cook all the vegetables individually.
  2. Grind or chop the vegetables into small pieces.
  3. Place broth, vegetables, and seasonings in a large pot.
  4. Bring the soup to a boil.
  5. Add heavy whipping cream and stir to combine.
  6. Season with salt and pepper to taste.

This recipe is one of my favorites for a busy day! You can have this soup on the table in less than thirty minutes. I would consider this a starter dish.

Creamy vegetable soup can be more substantial if you dunk cornbread or buttermilk biscuits into it. I like to pair this soup with cheddar biscuits just like they do at the Stampede.

a bowl of cream of vegetable soup by a croissant on a plate

Recipe Variations

This vegetable soup in chicken broth comes compliments of the finest Southern cooking. You can vary this recipe to your own liking.

For instance, you can use more or different vegetables or add potatoes for a chunkier soup. Adding cooked rice or pasta is also great to do.

Experiment a little bit, and let me know if you come up with an out-of-this-world flavor combination.

Love Creamy Vegetable Soups? Try these recipes!

Check out more of my easy soup recipes and the best copycat recipes for casual dining restaurants here on CopyKat!

A bowl of homemade Dixie Stampede Cream of vegetable soup and a croissant.

Dixie Stampede Cream of Vegetable Soup

Make Dixie Stampede’s Creamy Vegetable Soup at home.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Creamy Vegetable Soup, Dixie Stampede’s Cream of Vegetable Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Calories: 1463kcal


  • ½ cup frozen peas
  • ½ cup whole kernel sweet corn
  • ½ cup canned green beans
  • ½ cup carrots peeled & grated
  • 1 quart chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • cups heavy whipping cream


  • Fully cook all of the vegetables individually and then grind or chop them into small pieces.
  • Bring broth, vegetables, and seasonings to a boil in a large pot.
  • Add the heavy whipping cream and stir to combine.
  • Season the soup with salt and pepper to taste.


Calories: 1463kcal | Carbohydrates: 52g | Protein: 19g | Fat: 135g | Saturated Fat: 82g | Cholesterol: 489mg | Sodium: 3652mg | Potassium: 1690mg | Fiber: 8g | Sugar: 12g | Vitamin A: 17075IU | Vitamin C: 112.1mg | Calcium: 349mg | Iron: 4.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


    • Stephanie

      I would thicken this by adding a mixture of cornstarch and water. I would add about a 1/2 cup of water mixed with one tablespoon of cornstarch that has been blended. Add to the finished soup while it is still hot meaning the pot is still on the stove, stir until this thickens the soup.

      • M. Milich

        Better than Cornstarch…use Dry Flavored Mashed Potatoes Mix. Adds flavor, and thicken the soup. After all, Potatoes are Starch.

    • Yvonne

      Add potatos and when u immersion blend it will thicken it or add shake and pour flour or even instant potatos will thicken it.

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