Dillard's Garden Room Dutch Potato Soup(Copycat)

Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

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 Nutrition

  • 2 tablespoons vegetable oil (I use olive oil)
  • 2 cups chopped onions
  • 1 cup diced celery
  • 1 cup quartered and sliced carrot
  • 14 teaspoon minced garlic
  • 14 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
  • 23 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.
Most Helpful

5 5

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.

5 5

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.