Best 3 Dutch Potato Soup Recipes

Indulge in the comforting warmth of "Dutch Potato Soup," a culinary delight that embodies the essence of simple yet comforting home cooking. This classic soup is a testament to the beauty of simple ingredients combined to create a hearty and flavorful dish that will warm your soul on a chilly day. With humble origins in the Netherlands, this unpretentious soup has gained widespread popularity for its rich and creamy texture, delicate balance of flavors, and the satisfying bite of tender potatoes.

Here are our top 3 tried and tested recipes!

PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP

Pennsylvania Dutch Sausage and Potato Soup image

I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'

Provided by Lisa MacDonald

Categories Other Soups

Time 50m

Number Of Ingredients 9

Ingredients

1 pkg polish kielbasa or smoked sausage, cut in bite sized pieces
4-5 red skinned potatoes, cut in bite sized pieces
3 large celery stalks, chopped
1 large yellow onion, chopped
1 bunch parsley, chopped
2 can(s) 10 3/4 ounces chicken broth
2-3 c water, depending on how much broth you want
3-4 tsp chicken bouillon granules, to taste
1/2 c cream or half and half

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.

DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)

Dillard's Garden Room Dutch Potato Soup(Copycat) image

The Dillard House is a popular family restaurant in northern Georgia. I used to live near there. Here is a recipe for their potato soup, which I have changed only using vegetaable stock for the original beef stock. Feel free to use the beef stock if you prefer.

Provided by Sharon123

Categories Potato

Time 1h30m

Yield 14 cups

Number Of Ingredients 11

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)

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.

Nutrition Facts : Calories 150.2, Fat 6.2, SaturatedFat 1.1, Sodium 65.4, Carbohydrate 21.7, Fiber 2.7, Sugar 2.2, Protein 2.6

DUTCH POTATO SOUP

Dutch Potato Soup image

I grew up on this soup...fall is here and I was chilly today, so figured it was a good day for it! It's a basic potato soup recipe but the addition of the hotdogs makes it better! Don't be put off by the hotdogs, give it a try & then decide...it also has no salt other than from the hotdogs... I just made this today & didn't...

Provided by Jan W

Categories Other Main Dishes

Time 55m

Number Of Ingredients 11

Ingredients

6 large potatoes (i use russets)
3/4 c chopped onion
1/2 c celery, chopped fine (about 2 stalks)
1/2 tsp mrs. dash original seasoning
1/2 tsp italian seasoning
1/8 tsp dried basil
1/8 tsp dried parsley
1/8 tsp fresh ground black pepper
2 Tbsp butter or margarine
1/4 c milk (i use 2%)
4 all-beef hotdogs, cut in 1/4" slices

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!

Tips:

Use a variety of potatoes: This will give your soup a more complex flavor and texture. Yukon Gold, russet, and red potatoes are all good choices.
Don't overcook the potatoes: They should be tender, but not mushy. Simmer them for about 15 minutes, or until they are easily pierced with a fork.
Use a good quality chicken broth: This will make a big difference in the flavor of your soup. Look for a broth that is made with real chicken and has a rich flavor.
Add your favorite vegetables: Carrots, celery, and onions are all classic additions to potato soup. You can also add other vegetables, such as peas, corn, or broccoli.
Season your soup to taste: Add salt, pepper, and other spices until the soup is flavorful. You can also add a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

Dutch potato soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious pot of potato soup that your family and friends will love.