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Steps
1
Beat 1/2 cup of the milk and the flour with wire whisk until smooth; set aside. Heat oil in 4-quart Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring occasionally, until tender. Increase heat to high; stir in remaining 3 cups milk.
2
Stir in potatoes, salt, black pepper and red pepper. Heat to boiling; reduce heat. Simmer uncovered 15 to 16 minutes, stirring frequently, until potatoes are tender.
3
Beat in flour mixture with wire whisk. Cook about 2 minutes, stirring frequently, until thickened; remove from heat. Beat potato mixture with wire whisk until potatoes are slightly mashed. Stir in cheese, sour cream and green onions.
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This stew is so thick and creamy, you'll want to make it the star of your meal. At 2 1/2 Carbohydrate Choices, you could partner it with a slice of crusty French bread and a fresh garden salad for a stick-to-your-ribs dinner.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Total Fat
4g
Saturated Fat
3g
Cholesterol
15mg
Sodium
670mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Exchanges:
2 Starch; 1 Very Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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