Creamy Veggie Potato Stew Recipe

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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!

—SUPERNOVADARK

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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.

—Jill R.

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34 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.

—HOLDOL

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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.

—Veggie

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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..

—jerseygrlnco

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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.

—MKELL11

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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.

—Venessia

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Jan 29, 2008

really good with afew tweeks.Add garlic when you saute the onions.Grill or broil slivers of great ham to add at the end.Oh and puree some of the potatoes for a thicker soup.

—marla

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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.

Nutritional Information

Creamy Veggie Potato Stew

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 470
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 14.9g 75 %
Cholesterol 81mg 27 %
Sodium 463mg 19 %
Potassium 1422mg 40 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 7.8g 31 %
Protein 7.7g 15 %
Sugars 4.5g
Vitamin A 115 %
Vitamin C 103 %
Calcium 12 %
Iron 26 %
Thiamin 32 %
Niacin 42 %
Vitamin B6 59 %
Magnesium 29 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.