Stewed potatoes are a humble but hearty dish loaded with creaminess and buttery delight. This recipe features tender cubed potatoes cooking in a broth made up of milk, butter, and optional bacon grease to add that extra element of richness. It’s a quick, nostalgic dish that’s great to serve with whatever you love.
Ingredients:
- 7 potatoes, peeled and cubed
Potatoes are the base of this soup, a starchy, creamy mouthful. Russet or Yukon Gold potatoes, which are light and soft when cooked, are best.
- 3 tablespoons butter
Butter lent richness to the soup, making it so crispy and buttery.
- 2 tablespoons of bacon grease (optional, for taste)
Using bacon grease to deepen the smoky, savory flavor of the soup, makes it all the more comforting and delicious. If you don’t have bacon grease or want a lighter option, forgo this or just use more butter.
- 2 tablespoons flour
Flour is a thickening agent, allowing the soup to become creamy and velvety.
- 1/2 cup milk
The milk helps form the smooth, creamy base for the soup. You can also use whole milk for more richness, or swap it for a lower-fat milk or plant-based version.
- 1/2 cup water
Water makes it a tad thinner, the ideal texture without being too heavy for the pan. You can also use vegetable or chicken broth for more flavor.
- Onion Flakes
Onion flakes add a very mild onion flavor without turning your dish into a swamp. You can also use fresh onion or onion powder instead.
- Salt and pepper, to taste
The potatoes and other ingredients shine with just simple seasoning of salt and pepper.
