Potato and Cheese Stew with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potato (s), mainly waxy
- 500 ml milk
- 500 ml water
- 1 can corn
- 1 can kidney beans
- 100 g Gouda, rated
- 3 tablespoon rapeseed oil
- 2 tablespoon, leveled potato flour
- 1 tablespoon vegetable stock, instant
- some paprika powder
- Garlic powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the rapeseed oil in a large saucepan. Wash, peel and dice the potatoes and fry them briefly in the oil.
- Add the potato flour and stir. Slowly pour in the milk and water, stir and let simmer for about 15 minutes.
- Add the corn and kidney beans and cook for another 5 minutes. Season with the vegetable stock powder, paprika powder, garlic powder, a little salt and pepper.
- Stir in the grated Gouda cheese and let it melt. Serve immediately afterwards.
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