Return to Content

Hearty Potato Stew

Nov/Dec 2015


Hearty Potato Stew
0 votes, 0.00 avg. rating (0% score)
Print Friendly

This Hearty Potato Stew can be serves as a tasty alternative to mashed or baked potatoes with meat loaf or roast chicken.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 strips bacon, diced
  • 2 onions, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1 parsnip or turnip, peeled and chopped
  • 1 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1 cup cream
  • Salt and pepper to taste


Fry bacon in Dutch oven until crisp. Remove with slotted spoon and set aside. Sauté onions in fat until tender. Add other vegetables, cover with stock, and simmer, partially covered, 20 minutes or until tender. As vegetables cook, in separate saucepan melt butter over low heat. Add flour, blend with whisk, and gradually add milk, stirring constantly to form a smooth sauce. Add to stew when vegetables are tender. Stir until smooth, add cream, and heat. Season with salt and pepper. Garnish with reserved bacon.

Updated Tuesday, September 18th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111