Dillards Garden Room Dutch Potato Soup Recipes

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DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)



Dillard's Garden Room Dutch Potato Soup(Copycat) image

The Dillard House is a popular family restaurant in northern Georgia. I used to live near there. Here is a recipe for their potato soup, which I have changed only using vegetaable stock for the original beef stock. Feel free to use the beef stock if you prefer.

Provided by Sharon123

Categories     Potato

Time 1h30m

Yield 14 cups

Number Of Ingredients 11

2 tablespoons vegetable oil (I use olive oil)
2 cups chopped onions
1 cup diced celery
1 cup quartered and sliced carrot
1/4 teaspoon minced garlic
1/4 teaspoon white pepper (or black pepper)
1 bay leaf
12 cups hot rich vegetable stock, divided (original recipe called for beef stock)
5 tablespoons margarine
2/3 cup all-purpose flour
3 large potatoes, peeled, halved lengthwise and sliced thin (I like to dice them)

Steps:

  • Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock.
  • In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps.
  • Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
  • Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.
  • Salt and pepper to taste.

Nutrition Facts : Calories 150.2, Fat 6.2, SaturatedFat 1.1, Sodium 65.4, Carbohydrate 21.7, Fiber 2.7, Sugar 2.2, Protein 2.6

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP



Dillard's Garden Room Dutch Potato Soup image

Provided by gennyblake

Time 3h

Yield 14 cups

Number Of Ingredients 11

2 tablespoons vegetable oil
2 cups chopped onion
1 cup diced celery
1 cup quartered and sliced carrots
1/4 teaspoon minced garlic
1/4 teaspoon ground white pepper
1 bay leaf
12 cups hot rich beef stock, divided (see note)
5 tablespoons margarine
2/3 cup all-purpose flour
3 large potatoes, peeled, halved lengthwise and sliced thin

Steps:

  • Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock. In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps. Add thickened stock to vegetable mixture, increase heat to high and bring to a boil. Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.

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