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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a great way to use up extra baked potatoes from holiday cookouts, etc. I just made it up today after my son brought home several large baked potatoes - idaho and sweet - from the lodge where he works. Ingredients:
3 ribs celery, chopped |
1 med. onion, chopped |
1 med. bell pepper, chopped |
3 cloves garlic, minced |
3 tbs olive oil |
1 tbs. dried or fresh thyme |
salt and pepper |
3 baked idaho potatoes, chopped medium |
1 or 2 baked sweet potatoes, choppped medium (optional) |
1/4 cup flour |
1 can chicken broth |
2 1/2 cups water (depending on thickness of stew desired) |
Directions:
1. First, saute the chopped vegetables in the olive oil. When they are just tender, add the flour and stir in. Add half the chicken broth to skillet and cook until thickened. Shouldn't take long. Remove from skillet and put all into stew pot.
2. Add remaining chicken broth, and water.
3. Toss chopped potatoes with a little salt before adding to pot.
4. Add thyme, and pepper.
5. Since the potatoes are already cooked, you only need to simmer this stew for approximately 45 minutes to blend the flavors. I also added a few tortellini toward the end of cook time, but it would be just as good without it.
6. Check for saltiness; may need more.
7. Serve w/crackers or crusty bread, or green salad.
8. Enjoy!
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