Stewed potatoes are a simple yet comforting dish that’s packed with creamy, buttery goodness. This recipe calls for tender, cubed potatoes simmered in a flavorful broth made with milk, butter, and optional bacon grease for an extra layer of richness. It’s an easy, nostalgic dish perfect for serving alongside your favorite meals.
Ingredients:
- 7 potatoes, peeled and cubed
Potatoes are the base of this soup, providing a starchy, creamy texture. Russet or Yukon Gold potatoes work best for their fluffy, soft texture when cooked. - 3 tablespoons butter
Butter adds richness to the soup, making it extra creamy and flavorful. - 2 tablespoons bacon grease (optional, for added flavor)
Bacon grease adds a smoky, savory depth to the soup, making it even more comforting and flavorful. If you don’t have bacon grease or prefer a lighter option, you can skip this or use more butter. - 2 tablespoons flour
Flour acts as a thickening agent, giving the soup its creamy, velvety consistency. - 1/2 cup milk
Milk helps create the smooth, creamy base for the soup. You can use whole milk for extra richness, or substitute with a lower-fat milk or plant-based alternative. - 1/2 cup water
Water thins out the soup slightly, making it the perfect texture without being too heavy. You can also substitute with vegetable or chicken broth for added flavor. - 1 pinch onion flakes (optional)
Onion flakes provide a subtle onion flavor without overpowering the dish. Fresh onion or onion powder can be used as a substitute. - Salt and pepper, to taste
Simple seasoning of salt and pepper brings out the natural flavors of the potatoes and other ingredients.
Instructions:
Step 1: Prepare the Potatoes
- Peel and cube the potatoes into roughly 1-inch pieces.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
- Cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
Step 2: Make the Sauce
- In the same pot, melt the butter over medium heat. If using, add the bacon grease for added flavor.
- Stir in the onion flakes and flour, cooking for about 1 minute to form a roux. Stir constantly to prevent burning.
- Slowly add the milk and water, whisking continuously to avoid lumps. Let the mixture simmer for 2-3 minutes until it thickens.
Step 3: Add the Potatoes
- Add the cooked potatoes back into the pot with the sauce. Stir gently to coat the potatoes evenly with the sauce.
- Season with salt and pepper to taste. If needed, add a little extra water or milk to adjust the sauce consistency.
Step 4: Simmer and Serve
- Allow the potatoes to simmer in the sauce for an additional 5-7 minutes, stirring occasionally. This helps the potatoes absorb the flavors and become extra creamy.
- Once everything is heated through, remove from heat and serve.
Serving and Storage Tips:
- Serving: Stewed potatoes make a great side dish for roasted meats, fried chicken, or even a hearty pot roast. Garnish with fresh herbs like parsley or chives for added flavor.
- Storage: Store leftover stewed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water if needed to loosen the sauce.
