Dillard's Garden Room Dutch Potato Soup(Copycat)

PROS

This soup is hearty, filling, and perfect for cold days.

The recipe is easy to follow and can be adjusted based on personal preference.

It freezes well for future meals.

CONS

This soup is not low in calories and may contain high levels of sodium depending on the stock used.

It may not be suitable for those with dietary restrictions.

HEALTH & BENEFITS

Potatoes are a good source of vitamins C and B6, potassium, and fiber.
They are fat-free, cholesterol-free, and low in sodium.
This soup can be made healthier by using low-sodium vegetable stock and reducing the amount of margarine used.

	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 )

1.	In a large pot, heat oil over medium heat.
2.	Add onions, celery, and carrots and cook until tender.
3.	Add garlic, white pepper, bay leaf, and 4 cups of hot vegetable stock.
4.	In a separate small pot, melt margarine and add 2/3 cup of all-purpose flour. Mix until smooth.
5.	Slowly add margarine mixture to vegetable stock and stir until smooth.
6.	Add remaining 8 cups of hot vegetable stock and bring to a boil.
7.	Add sliced potatoes and reduce heat to a simmer.
8.	Cook until potatoes are tender, stirring occasionally.
9.	Remove bay leaf before serving.

Dillard’s Garden Room Dutch Potato Soup(Copycat)

Dillard's Garden Room Dutch Potato Soup(Copycat) that warms the soul

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