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Cheesy Potato Stew in Dutch Oven

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Very flavorful and hearty! So good! Whole family loved it!

I made a vegetarian version of this using some of the recommended substitutions. My family loved it! I will definitely make this recipe again.

This recipe is absolutely delicious!

Servings: 4

Time:

Preparation     15 minutes

Cooking           20 minutes

Total                35 minutes

What do you need to make Cheesy Potato Stew in Dutch Oven

¼ cup unsalted butter

2 onion, finely chopped

2 carrot, finely chopped

2 stalk celery, finely chopped

1 clove garlic, finely chopped

¼ cup plain flour

3 cups chicken broth

2 cups Yukon Gold potatoes, cubed

1 bay leaf

1 tsp rosemary, finely chopped

salt, to taste

black pepper, to taste

1 cup cheddar cheese, shredded

½ cup single cream

How to make Cheesy Potato Stew in Dutch Oven

FIRST STEP:

Place a dutch oven on the stove and set at medium heat.

Melt the butter in the dutch oven, add the onion, carrot and celery.

a)

b)

SECOND STEP:

Saute the vegetables for 5 minutes then add the garlic, cook for 1 minute.

a)

b)

Stir the flour into the skillet and cook out for 1 minute.

a)

b)

THIRD STEP:

Gradually add the chicken broth to the skillet to form a smooth sauce.

Bring the stew to a boil, add the Yukon Gold potatoes, bay leaf and rosemary.

FOURTH STEP:

Simmer the stew for 15 minutes until the potatoes are tender.

a)

b)

Pour the cream and ½ cup cheddar cheese into the stew, season with salt and black pepper.

FIFTH STEP:

Serve the cheesy potato stew in a dutch oven topped with the remaining cheese.

Enjoy!

YUM!

Cheesy Potato Stew in Dutch Oven

Cheesy Potato Stew in Dutch Oven

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • ¼ cup unsalted butter
  • 2 onion, finely chopped
  • 2 carrot, finely chopped
  • 2 stalk celery, finely chopped
  • 1 clove garlic, finely chopped
  • ¼ cup plain flour
  • 3 cups chicken broth
  • 2 cups Yukon Gold potatoes, cubed
  • 1 bay leaf
  • 1 tsp rosemary, finely chopped
  • salt, to taste
  • black pepper, to taste
  • 1 cup cheddar cheese, shredded
  • ½ cup single cream

Instructions

FIRST STEP:

Place a dutch oven on the stove and set at medium heat.

Melt the butter in the dutch oven, add the onion, carrot and celery.

SECOND STEP:

Saute the vegetables for 5 minutes then add the garlic, cook for 1 minute.

Stir the flour into the skillet and cook out for 1 minute.

THIRD STEP:

Gradually add the chicken broth to the skillet to form a smooth sauce.

Bring the stew to a boil, add the Yukon Gold potatoes, bay leaf and rosemary.

FOURTH STEP:

Simmer the stew for 15 minutes until the potatoes are tender.

Pour the cream and ½ cup cheddar cheese into the stew, season with salt and black pepper.

FIFTH STEP:

Serve the cheesy potato stew in a dutch oven topped with the remaining cheese.

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 80Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 140mgSodium 28mgCarbohydrates 120gSugar 18gProtein 12g

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