Creamy Veggie Potato Stew

Creamy Veggie Potato Stew

32 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  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.
  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.

Share It

Reviews (32)

Rate This Recipe


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!



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.

More Reviews

Similar Recipes

Creamy Potato Leek Soup II

Creamy Potato Leek Soup II

Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

Creamy Kielbasa and Potato Soup

Creamy Kielbasa and Potato Soup

Creamy Potato Soup

Creamy Potato Soup

German Leek and Potato Soup

German Leek and Potato Soup

Easy Potato Cheese Soup

Easy Potato Cheese Soup


Amount Per Serving (10 total)

  • Calories
  • 470 cal
  • 24%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 58.6 g
  • 19%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 463 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Creamy Potato Leek Soup II


next recipe:

Creamy Potato Soup