Dillards Garden Room Dutch Potato Soup Food

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)

Steps:

• 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.

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP

Steps:

• 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.

DUTCH POTATO SOUP

Steps:

• 1. Peel potatoes and cut into 1" cubes; chop onion and celery; place in 4 qt. saucepan and cover with water.
• 2. Add seasonings and heat over medium-high heat until it potatoes are softened. Use an immersion blender (or potato masher) to break potatoes down and make it thicker and creamy consistency (we like a little chunkiness, so I blended it just a little).
• 3. Add in the butter and milk, stirring to blend. Add hotdogs and continue heating until the hotdogs are warmed through.
• 4. Ladle into bowls and enjoy!
• 5. Note: If you don't want hotdogs, you can use cooked meatballs (beef, turkey or chicken), or maybe kielbasa. But try it first with the hotdogs!

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.