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Dutch Oven Cheesy Potato Stew

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Creamy and rich dutch oven cheesy potato stew. Super filling and delicious. 

Ingredients

Scale

  • 5-6 potatoes

  • 5 cups chicken stock 

  • 1 cup evaporated milk 

  • 2 tablespoons butter

  • 3 carrots

  • 1 onion 

  • 2 celery sticks

  • 2 garlic cloves

  • 1 cup mozzarella

  • 1 cup cheddar

  • 1 tablespoon oregano

  • 1 teaspoon dried rosemary

  • ½ teaspoon black pepper

  • 1 teaspoon salt

Instructions

  1. Dice finely the onion, celery sticks and carrots. Peel and cube the potatoes. Mince the garlic cloves.

  2. In the dutch oven melt the butter and sautee the diced celery, carrots and onion. Season with salt, pepper and the dried herbs. Cook until soft and fragrant.

  3. Add the cubed potatoes to the pan. 

  4. Add the chicken stock, bay leaves, evaporated milk and cheese and let cook on medium low heat for 30 minutes. 

  5. Once the potatoes are soft taste and correct the seasoning if needed. 

  6. Serve with more cheese on top. 

Notes

This delicious stew can be done with also an added protein of choice, beef chuck, or even chicken thighs would be perfect. If you decide to add any meat, brown it with the veggies before adding the stock, this will amp up the flavors. 

Store any leftovers in the fridge in sealed containers for up to 5 days.

Find it online: https://livelytable.com/dutch-oven-cheesy-potato-stew/