Dillard's Garden Room Dutch Potato Soup(Copycat)

Recipe by Sharon123
READY IN: 1hr 30mins
YIELD: 14 cups
UNITS: US

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)
  • 12
    cups hot rich vegetable stock, divided (original recipe called for beef stock)
  • 5
    tablespoons margarine
  • 3
    large potatoes, peeled, halved lengthwise and sliced thin (I like to dice them)
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DIRECTIONS

  • 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.
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