Recipe by sal
"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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potatoes, peeled and sliced
1 1/2 teaspoons
ground black pepper
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!
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.
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.
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.
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..
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.
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.
Yummyy!! The recipe is great. Substituted milk for cream and turned out perfect (just use less water and more milk).
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Veggie Potato Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 217
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