Recipe by Sharon123
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.
Top Review by Crafty Lady 13
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.
- 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 See How It's Made
- 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.