STEWED POTATOES
READY IN JUST 20 MINUTES! Grandma's Stewed Potatoes are Soft and buttery with loads of down home "pot liquor" that's perfect for sopping up with a piece of bread!
Provided by Wendi Spraker
Categories Side
Time 20m
Number Of Ingredients 10
Steps:
- Peel the potatoes and cut into large slices or quarters.
- Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
- Heat over medium heat until the potatoes are fork tender.
- Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
- In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
- Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
- Add the potatoes back to the sauce pan.
- Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
- Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.
Nutrition Facts : Calories 245 kcal, Carbohydrate 30 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 954 mg, Fiber 5 g, ServingSize 1 serving
OLD-FASHIONED STEWED POTATOES
This old-fashioned recipe is delicious and easy.
Provided by The Southern Lady Cooks
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
- Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP
I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!
Provided by wekitty
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
- 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
- 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
- 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.
Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8
EASY POTATO STEW
This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up!
Provided by Katia
Categories stew
Time 40m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
- Add the diced carrot, celery and toss until combined.
- Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
- After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
- Turn the heat off, taste and adjust the seasoning according to your liking.
- Serve with freshly ground black pepper and warm crusty bread. Enjoy!
Nutrition Facts : Calories 241 kcal, Carbohydrate 42 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 832 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
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