Dillards Garden Room Dutch Potato Soupcopycat Recipes

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.

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.

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!