Dillard's Garden Room Dutch Potato Soup Recipe

ingredients

2 tablespoons vegetable oil
2 cups chopped onion
1 cup diced celery
1 cup quartered and sliced carrots
1/4 teaspoon minced garlic
1/4 teaspoon ground white pepper
1 bay leaf
12 cups hot rich beef stock, divided (see note)
5 tablespoons margarine
2/3 cup all-purpose flour
3 large potatoes, peeled, halved lengthwise and sliced thin

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Rita REVIEW:
September 12, 2013

When are the potatoes cooked for this receipe?

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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