Creamy Veggie Potato Stew

Creamy Veggie Potato Stew

33
sal 24

"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

50 m servings 470 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

33
  1. 40 Ratings

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Most helpful positive review

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, a...

Most helpful critical review

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 ...

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, a...

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 an...

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...

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 m...

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...

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 ...

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 ...

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

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.