Dillard's Garden Room Dutch Potato Soup(Copycat) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
4. 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.
5. Salt and pepper to taste.
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