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    You are in: Home / Recipes / Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic Recipe
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    Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic

    Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic. Photo by mailbelle

    1/3 Photos of Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    DoveChocolatierinKY's Note:

    Are you ready for this? FINALLY! Dolly has revealed her recipe for the YUMMY Dixie Stampede Soup in her cookbook called DOLLY'S DIXIE FIXIN'S. I spent almost $30 just to get the REAL recipe for this soup. There is a less than desirable copycat recipe out on the web. It's just not the same. ENJOY! and leave comments please. :) **Remember, they adapted this recipe for a few servings, not a few thousand servings**UPDATE: I would recommend that you make a white/blonde roux with the butter and flour before add the rest of the ingredients. This will help with the thickening and keep lumps out. It could take a good 15 minutes simmering after adding the half and half to see desired consistency.

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    Serves: 4



    Units: US | Metric


    1. 1
      In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
    2. 2
      Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
    3. 3
      Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
    4. 4
      Garnish with chopped parsley and serve.

    Ratings & Reviews:

    • on February 24, 2010


      As I was cooking this and getting a really good look at the ingredients, I was thinking that it wasn't going to have enough flavor. I was so wrong. It was delicious. I did make a few changes, but nothing substantial. I used 1/2 of a medium onion and 2 cloves of garlic for the onion and garlic powders. I also used 2 cups of chicken broth instead of splitting it up between broth and water. I wanted to use up my heavy cream so I used 1 cup of heavy cream and 1 cup of half-and-half. I left out the corn syrup because we didn't have any. My veggies were fresh carrots and potatoes, finely diced, and cooked for awhile in the broth before adding the creams. Finally I did take out a bit of the broth/cream mixture and mix 1 tablespoon of cornstarch with it then added it back to the soup to thicken it up. I just can't tell you how pleased we were with the final product. This is definitely a keeper.

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    • on September 17, 2009


      I am enjoying this soup now and it is wonderful! I followed the recipe and started with a roux and it turned out just the same as at the Dixie Stampede. The only thing I did do was my husband said he wanted it thicker so I added some potato flakes and he LOVED IT!!!!

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    • on November 24, 2014


      We went to the Dixie Stampede show last night, so when I saw this I knew I had to try it--while the "real" version was still fresh in my head-- It is spot-on. My only "fix" is to use mixed vegetables that are higher quality. I used a generic brand and found that even pureed, the corn and green pea hulls didn't break up very well. They messed up the soup's creamy texture. My husband suggested next time to use only potatoes, carrots and green beans. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (42)


    Nutritional Facts for Dixie Stampede Homestyle Cream of Vegetable Soup - Authentic

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.5
    Calories from Fat 203
    Total Fat 22.5 g
    Saturated Fat 10.4 g
    Cholesterol 44.4 mg
    Sodium 536.2 mg
    Total Carbohydrate 11.4 g
    Dietary Fiber 0.2 g
    Sugars 0.7 g
    Protein 4.9 g

    The following items or measurements are not included:


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