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Creamy Veggie Potato Stew

Creamy Veggie Potato Stew

Name: Creamy Veggie Potato Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Ingredients: 3 quarts water; 8 large potatoes, peeled and sliced; 4 large carrots, diced; 2 stalks celery, chopped; 2 small onions, chopped; ⅓ cup butter; 2 tablespoons all-purpose flour; 1 ½ teaspoons salt; 1 teaspoon ground black pepper; ¼ teaspoon paprika; 2 cups heavy cream

Rating: 4.38 stars

52 Ratings
43 Reviews
6 Photos

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

By sal

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Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

470 calories; protein 7.7g 15% DV; carbohydrates 58.6g 19% DV; fat 24.1g 37% DV; cholesterol 81.3mg 27% DV; sodium 463.3mg 19% DV. Full Nutrition

Reviews (43)

Most helpful positive review

SUPERNOVADARK

03/06/2005

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! Read More

Helpful

(40)

Most helpful critical review

Jill R.

11/23/2009

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. Read More

Helpful

(6)

52 Ratings

5 star values: 31
4 star values: 13
3 star values: 6
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SUPERNOVADARK

03/06/2005

Helpful

(40)

HOLDOL

11/11/2003

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. Read More

Helpful

(38)

Veggie

01/13/2008

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. Read More

Helpful

(26)

jerseygrlnco

12/06/2006

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.. Read More

Helpful

(11)

MKELL11

01/26/2009

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. Read More

Helpful

(10)

Venessia

02/01/2010

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. Read More

Helpful

(7)

fallenstarx3

06/30/2009

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

Helpful

(6)

Jill R.

11/23/2009

Helpful

(6)

VITKI

04/08/2004

Very very very nice - I can believe I made something that tasted so good. Only comments: If you don't dislike black pepper triple the amount - it adds flavor and still doesnt overpower. Read More

Helpful

(5)

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All Reviews for Creamy Veggie Potato Stew

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Nutritional Information

Creamy Veggie Potato Stew

Servings Per Recipe: 10
Calories: 470.3

% Daily Value *

protein: 15 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 31 %

sugars:

fat: 37 %

saturated fat: 75 %

cholesterol: 27 %

vitamin a iu: 115 %

niacin equivalents: 42 %

vitamin b6: 59 %

vitamin c: 103 %

folate: 16 %

calcium: 9 %

iron: 14 %

magnesium: 29 %

potassium: 40 %

sodium: 19 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Creamy Veggie Potato Stew

1 of 43

All Reviews

SUPERNOVADARK

03/06/2005

Helpful

(40)

HOLDOL

11/11/2003

Helpful

(38)

Veggie

01/13/2008

Helpful

(26)

jerseygrlnco

12/06/2006

Helpful

(11)

MKELL11

01/26/2009

Helpful

(10)

Venessia

02/01/2010

Helpful

(7)

fallenstarx3

06/30/2009

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

Helpful

(6)

Jill R.

11/23/2009

Helpful

(6)

VITKI

04/08/2004

Very very very nice - I can believe I made something that tasted so good. Only comments: If you don't dislike black pepper triple the amount - it adds flavor and still doesnt overpower.

Helpful

(5)