Golden Potatoes, cheddar cheese, and diced vegetables stewed together until it’s nice, and creamy!
Imagine tender chunks of golden yellow potatoes in a creamy rich stew full of carrots, cheddar cheese, celery, and onions. It sounds pretty fantastic right? Well that’s what I’m going to show you how to make today. In this post I’m sharing my dad’s recipe for cheesy potato stew!
Dad made his creamy cheesy potato stew in his dutch oven throughout fall. It was his special dish, and we always made sure to request it, along with moms’ biscuits for dinner. The two always paired fabulously!
This budget friend potato stew recipe can be served for breakfast, or lunch. Make a huge pot during the weekends, and reheat the leftovers during the busy weekdays. Grab the recipe below!
PrintCheesy Potato Stew
Ingredients
Scale
3 TBSP butter
2 C chopped onion
1 C chopped carrot
1 C chopped celery
1 TBSP minced garlic
1/4 tsp dried rosemary
1/4 tsp crushed red pepper flakes
3 TBSP flour
4 C chicken broth
4 C chopped Golden potatoes, cubed (3 to 4 medium)
1 bay leaf
1/2 tsp salt +
1/4 black pepper+
1/4 C sour cream
1 C Cheddar cheese (shredded)
2 C chopped onion
1 C chopped carrot
1 C chopped celery
1 TBSP minced garlic
1/4 tsp dried rosemary
1/4 tsp crushed red pepper flakes
3 TBSP flour
4 C chicken broth
4 C chopped Golden potatoes, cubed (3 to 4 medium)
1 bay leaf
1/2 tsp salt +
1/4 black pepper+
1/4 C sour cream
1 C Cheddar cheese (shredded)
fresh parsley ,chopped
Instructions
Melt unsalted butter in a Dutch Oven over medium heat.
Add onions, carrots, and celery stirring as you add. Cook for about 5-6 minutes (until they start to soften) stirring occasionally.
Add in the garlic, rosemary, red pepper flakes, salt, and pepper stir. Continue to stir the ingredients when cooking for about 30 seconds.Sprinkle with flour over the vegetables while continuing to cook and stir. In about 1 minute the vegetables will turn to a medium blonde color.
Using the whisk slowly blend in 2 cups of the broth. (Continue to whisk until all lumps have been blended in.)
The soup will be thick.
Increase the heat while bringing the soup to a boil. Reduce to a simmer. Add in the potatoes and the bay leaf. Cook for about 20 minutes,partially covered. (The potatoes will be fork tender.) Reduce the temp to low. Remove the bay leaf.
Stir in the sour cream and cheese.
Taste test and add salt and pepper accordingly.
Add onions, carrots, and celery stirring as you add. Cook for about 5-6 minutes (until they start to soften) stirring occasionally.
Add in the garlic, rosemary, red pepper flakes, salt, and pepper stir. Continue to stir the ingredients when cooking for about 30 seconds.Sprinkle with flour over the vegetables while continuing to cook and stir. In about 1 minute the vegetables will turn to a medium blonde color.
Using the whisk slowly blend in 2 cups of the broth. (Continue to whisk until all lumps have been blended in.)
The soup will be thick.
Increase the heat while bringing the soup to a boil. Reduce to a simmer. Add in the potatoes and the bay leaf. Cook for about 20 minutes,partially covered. (The potatoes will be fork tender.) Reduce the temp to low. Remove the bay leaf.
Stir in the sour cream and cheese.
Taste test and add salt and pepper accordingly.
Garnish with chopped fresh parsley.