Love potato stew? Want an easy recipe for the best dutch oven chunky potato soup? This is the recipe you have been waiting for. This dutch oven stew is perfect.
Ingredients
3TBSPbutter
2Cchopped onion
1Cchopped carrot
1Cchopped celery
1TBSPminced garlic
1/4tspdried rosemary
1/4tspcrushed red pepper flakes
3TBSPflour
4Cchicken broth
4Cchopped Golden potatoes, cubed (3 to 4 medium)
1bay leaf
1/2tspsalt +
1/4black pepper+
1/4Csour cream
1CCheddar cheese, shredded
Garnish:
Dutch oven
whisk
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.