Dutch Potato Soup Food

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ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

PENNSYLVANIA DUTCH POTATO SOUP



Pennsylvania Dutch Potato Soup image

Make and share this Pennsylvania Dutch Potato Soup recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium potatoes, peeled and cubed
1 onion, coarsely chopped
32 ounces milk
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1 tablespoon butter
1/2 cup flour
1 egg, well beaten
2 -4 tablespoons milk

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.

Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)



Dillard's Garden Room Dutch Potato Soup(Copycat) image

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.

Provided by Sharon123

Categories     Potato

Time 1h30m

Yield 14 cups

Number Of Ingredients 11

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)

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.

Nutrition Facts : Calories 150.2, Fat 6.2, SaturatedFat 1.1, Sodium 65.4, Carbohydrate 21.7, Fiber 2.7, Sugar 2.2, Protein 2.6

DUTCH POTATOES



Dutch Potatoes image

Make and share this Dutch Potatoes recipe from Food.com.

Provided by Shelby Jo

Categories     Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 cup onion, chopped
2 teaspoons butter
2 cups potatoes, peeled & cubed
1 cup fresh carrot, sliced
1/4 cup sour cream
1/4 teaspoon salt
chives

Steps:

  • In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
  • Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
  • Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
  • In a small mixing bowl, mash potatoes and carrots.
  • Beat in sauteed onion, sour cream and salt.
  • Sprinkle with chives.

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