Dillard's Garden Room Dutch Potato Soup Copycat

Indulge in the creamy, comforting flavors of Dillard's Garden Room Dutch Potato Soup with this easy-to-follow copycat recipe. Featuring tender russet potatoes, vibrant carrots, celery, and onions simmered in a savory chicken broth, this soup achieves the perfect balance of hearty and smooth. A rich roux made with butter, flour, and whole milk adds a velvety touch, while heavy cream elevates the richness to irresistible levels. Mashed vegetables enhance the thickness naturally, giving the soup its signature creamy texture. Finished with a sprinkle of fresh parsley, this soul-soothing dish is perfect as a cozy lunch or a satisfying dinner starter. Ready in just an hour and yielding enough to serve six, it's a restaurant-worthy classic you can recreate right in your kitchen.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium-sized (peeled and cubed) Russet potatoes
• 2 medium-sized (peeled and diced) Carrots
• 2 diced Celery stalks
• 1 medium-sized (diced) Onion
• 4 cups Chicken broth
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Peel and cube the potatoes. Dice the carrots, celery, and onion into small, uniform pieces to ensure even cooking.

Step 2

In a large pot, combine the potatoes, carrots, celery, onion, and chicken broth. Bring to a gentle boil over medium-high heat.

Step 3

Reduce the heat to a simmer and cook until the vegetables are tender (about 15-20 minutes).

Step 4

While the vegetables cook, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Step 5

Gradually whisk in the milk until smooth. Allow the mixture to thicken, whisking often, for 3-5 minutes.

Step 6

Once the vegetables are tender, use a ladle to remove about half of the cooked potatoes and vegetables. Mash or blend this portion until smooth and creamy, then return it to the pot to help thicken the soup base.

Step 7

Stir the roux into the soup and mix well. Add the heavy cream, salt, and black pepper, adjusting the seasoning to taste. Simmer for another 5-10 minutes over low heat, stirring occasionally.

Step 8

Remove from heat and ladle the soup into bowls. Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(3214.6g)

Amount per serving	% Daily Value*
Calories	2432.6

Total Fat 132.0g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 1.7g
Cholesterol 397.3mg	0%
Sodium 5638.0mg	0%
Total Carbohydrate 238.7g	0%
Dietary Fiber 26.5g	0%
Total Sugars 55.8g
Protein 58.6g	0%

Vitamin D 221.4IU	0%
Calcium 1074.5mg	0%
Iron 14.0mg	0%
Potassium 7437.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 9.9%

Carbs: 40.2%