Best Dutch Potato Soup Recipes

PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

Steps:

• 1. Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
• 2. This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.

PENNSYLVANIA DUTCH POTATO SOUP

Steps:

• Cook potatoes and onion in boiling salted water until tender- drain.
• Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
• Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
• Cover and cook about 10 minutes.
• Serve at once.

PENNSYVANIA DUTCH POTATO SOUP

Steps:

• 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
• 2. Stir in milk and return to simmer. Cook until heated through.
• 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.

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!

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)

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.

PA DUTCH POTATO SOUP

Steps:

• Peel and boil potatoes till almost done.
• Then add corn, milk, salt, pepper, and parsley. Mix well.
• Let heat and serve hot.