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    You are in: Home / Recipes / Dillard's Garden Room Dutch Potato Soup(Copycat) Recipe
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    Dillard's Garden Room Dutch Potato Soup(Copycat)

    Dillard's Garden Room Dutch Potato Soup(Copycat). Photo by Crafty Lady 13

    1/1 Photo of Dillard's Garden Room Dutch Potato Soup(Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Sharon123's Note:

    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.

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    Units: US | Metric

    • 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)


    1. 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. 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. 3
      Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
    4. 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. 5
      Salt and pepper to taste.

    Ratings & Reviews:

    • on December 09, 2011


      This soup was easy and delicious. I made as directed with the exception of subbing chicken stock for the vegetable stock and replacing 2 cups of the stock with fat free milk to make it more of a cream of potato soup. I thought the consistency of the thickened broth was perfect. I took a large container of the soup over to my in-laws, and they said to give it 10 stars. Made for December 2011 Aus/NZ Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2012


      What a lovely soup. It made a yummy and heartwarming dinner tonight. Very easy to make with things usually on hand. I did add a bit extra of carrots and celery and used two rather large red potatoes and chicken stock (what I had). It came out delicious and was pure comfort in a bowl. Will absolutely made it again, and likely very soon.

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


    Nutritional Facts for Dillard's Garden Room Dutch Potato Soup(Copycat)

    Serving Size: 1 (1838 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 150.2
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 65.3 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 2.6 g
    Sugars 2.1 g
    Protein 2.6 g

    The following items or measurements are not included:

    vegetable stock

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