Belle's Creamy Cheesy Potato Stew

A hearty stew combines tender potatoes with a rich, creamy cheese sauce that's perfect for cozy nights in. It's simple to make and sure to warm you up with every comforting bite.

Cooking Pointers

Use Yukon Gold or Russet potatoes for the best texture.
Stir frequently to prevent the cheese from sticking or burning.
Add a splash of milk or cream if the stew feels too thick while cooking.

Ingredients 0/7

6 potatoes, diced 1 (10.75 ounce) can condensed cream of onion soup 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed 2 cups milk 1 (8 ounce) package shredded Cheddar cheese 1 pinch red pepper flakes, or to taste salt and pepper to taste

Why You'll Keep Making This

This stew is a comforting blend of creamy textures and rich cheese flavors. It’s hearty enough to warm you up on chilly days and simple enough for busy weeknights. The combination of tender potatoes and melted cheese creates a satisfying dish that feels like a warm hug in a bowl.

Directions

Put the potatoes in a large pot and cover them with salted water. Bring it to a boil over high heat, then lower the heat to medium-low, cover the pot, and let the potatoes simmer until they're tender—this usually takes about 10 to 15 minutes. Once they're soft, drain most of the water, leaving about 2 cups in the pot. Stir in the cream of onion soup, luncheon meat, milk, and shredded Cheddar cheese. Turn the heat back to medium and let everything simmer together for a few minutes until it's hot and the cheese is melted. Give it a taste and add some red pepper flakes, salt, and pepper to suit your liking. Serve warm and enjoy!

227

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Perfect Pairings

Serve with crusty bread or warm dinner rolls to soak up the creamy sauce. A side salad with a light vinaigrette can balance the richness of the dish. For an extra touch, sprinkle fresh herbs like parsley or chives on top before serving.

Refrigeration Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk to loosen the stew if it has thickened. Avoid freezing if possible, as the texture of the potatoes may change.

Frequently Asked Questions

Can I use a different type of cheese instead of Cheddar?

Yes, you can use other cheeses like Monterey Jack or mozzarella, but Cheddar gives the best creamy, sharp flavor.

How can I make this stew vegetarian?

Replace the luncheon meat with cooked mushrooms or a plant-based meat substitute and use vegetable broth instead of milk if preferred.

Can I use fresh onions instead of condensed cream of onion soup?

You can, but you’ll need to cook and blend onions with cream or milk to get a similar creamy texture.

Is it possible to prepare this recipe in a slow cooker?

Yes, cook the potatoes first, then combine all ingredients in the slow cooker and heat on low until cheese melts and stew is hot.

How can I thicken the stew if it’s too runny?

Simmer it uncovered for a few more minutes to reduce liquid, or add a small amount of cornstarch slurry.

What can I serve with this dish?

It pairs well with crusty bread, a fresh green salad, or steamed vegetables.

Can I freeze leftovers?

Yes, store leftovers in an airtight container and freeze for up to 2 months. Thaw and reheat gently on the stove.

How spicy is this stew with just a pinch of red pepper flakes?

It adds a mild heat, but you can adjust the amount to make it spicier or omit it for no heat.