Creamy Veggie Potato Stew Recipe - Allrecipes.com
Creamy Veggie Potato Stew Recipe
  • READY IN 50 mins

Creamy Veggie Potato Stew

Recipe by  

"This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
  2. Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2005

When making this recipe, I was in a hurry and didn't have cream at hand. I browned the veggies rather than cook them in water, added onions, doubled the flour and, because there was no broth, added some veggie boullion cubes. I added no water, but rather, used fat free milk for the whole thing. Added in some frozen brocolli, just for fun. It was sooooo good!

 
Most Helpful Critical Review
Nov 23, 2009

I didn't have high hopes for this, but it actually was pretty good. I do agree that it's a little bland--even after I upped the paprika to 2 tsp. I found that I should have sauteed the onions a little longer than 10 minutes, but if you are good at doing a fine dice (I'm not), then 10 minutes might be fine. Keep a careful eye on the potatoes, carrots and celery while boiling, so the potatoes don't get too mushy. (And try to dice the carrots small so they cook through.) I used white potatoes, which worked well. I think this might benefit from substituting chicken or vegetable broth for the water. I added a European seasoning called Vegeta that I like, and that perked the soup right up.

 

38 Ratings

Nov 11, 2003

This recipe is easy and very good. As with any recipe, we all tweek it to our own. So, I added some fresh mushrooms at the onion-butter cooking stage. Added extra paprika, salt and pepper and in the end I pureed about 1/3 of the soup to make it a little thicker and that way I was able to add quite a bit of the veggie stock you make with the potato broth. This is a scrumptous recipe and I will recommend it to my friends.

 
Jan 13, 2008

This was really good! After reading other reviews, I cooked the carrots and celery with the onions. I also added garlic to the butter and vegetables. I added much more paprika and pepper than were called for in the recipe, and it wasn't spicy at all. I also salted the water when I cooked the potatoes, which I diced. And I added some frozen peas toward the end of cooking for color. It was delicious, and I can't wait to tweak it again sometime with some cheese and other vegetables.

 
Dec 06, 2006

Great standard recipe for veggie stew to start and lots of room to add ingredients for your preferences. I don't believe you need the whole cream, I used 2% milk seemed a little overboard. You may need to add a little additional flour. I also added other veggies, beans, spices to this stew. Very satisfying..

 
Jan 26, 2009

A hearty, filling vegetarian stew that I have made several times. I usually use whole milk rather than cream since that is what I have on hand. Like others have mentioned, I find that it needs more spice to make it flavorful enough, so I generously double the paprika and am heavy handed with the black pepper.

 
Feb 01, 2010

This soup was easy and a great hit with my family. First time I've ever made a cream-of-anything soup, and it turned out so well, I'm going to try other cream based soups. I didn't have any cream on hand, so instead of using cream and water, I used 2% milk for the liquid. Like the other posters, I added quite a lot more of the salt and pepper (about triple) than this recipe called for, but it was just right. I garnished with a small amount of shredded sharp cheddar when serving.

 
Jun 30, 2009

Yummyy!! The recipe is great. Substituted milk for cream and turned out perfect (just use less water and more milk).

 

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Nutrition

  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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