Dillard's Garden Room Dutch Potato Soup(copycat)

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 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)

Recipe

• 1 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.
• 2 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.
• 3 add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
• 4 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.
• 5 salt and pepper to taste.