Dillard's Garden Room Dutch Potato Soup
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Serves/Makes: 14 cups
Ready in: 2-5 hrs
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 1 cup diced celery
- 1 cup quartered and sliced carrots
- 1/4 teaspoon minced garlic
- 1/4 teaspoon ground white pepper
- 1 bay leaf
- 12 cups hot rich beef stock, divided (see note)
- 5 tablespoons margarine
- 2/3 cup all-purpose flour
- 3 large potatoes, peeled, halved lengthwise and sliced thin
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.
Recipe Source: cdkitchen.com
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