Potato Stew

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This vibrant potato stew is a comforting vegetarian dish that relies on simple ingredients to create a rich and complex flavour. The base is built using annatto-infused oil, which provides a stunning golden hue, while a blend of cumin and black pepper adds a gentle, earthy depth. By mashing half of the potatoes into the broth, you create a naturally thick and creamy texture that feels indulgent without being overly heavy.

Ideal for a midweek supper or a weekend lunch, this wholesome meal is finished with fresh cubes of avocado and a scattering of mild cheese. The contrast between the hot, savoury soup and the cool, buttery avocado makes it a satisfying stand-alone dish. Serve it in deep bowls for a nourishing homemade meal that the whole family will enjoy.

Ingredients for Potato Stew

2 teaspoons annatto (achiote) seeds
2 matskedar vegetabilisk olja
1.6kg russet (baking) potatoes
160g hackad gul lök
Rounded 1/2 teaspoons ground cumin
2 1/4 teaspoons salt
3/4 tesked svartpeppar
1675ml water
240 ml helmjölk
160g queso fresco (Mexican fresh cheese) or ricotta salata, coarsely grated (300ml )
2 (6- to 200g ) firm-ripe avocados

How to make Potato Stew

Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes.

Meanwhile, peel potatoes and cut into 3/4-inch pieces.

Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (1675ml ) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring. Remove from heat and season with salt and pepper.

Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes.

Serve stew in large soup bowls, topped with avocado.

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