Dillards Garden Room Dutch Potato Soupcopycat Recipes

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!

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.