Potato Leek Stew

This isn't a traditional stew but this is another thing I made on the fly that was super delicious and wanted to share! Potato leek soup was one of my favorite foods growing up and I got inspired to replicate it last night. I made it all in one skillet (with a lid!) and it came together fairly quickly (I think it took me about an hour but that was because I was making it up as I went. I bet you could do it much faster with recipe in hand).

**No pictures yet because....well, honestly this time was because I ate it too fast haha. But also because we only have paper bowls still and they are very un-photogenic.


Potato Leek Stew
This creamy potato leek stew is decadent, filling, and a great one pot meal! This recipe serves between 2 and 3 people.
Ingredients
- 3 tablespoons butter
- 2 small sweet potatoes or 1 large one, diced into 1/4 inch cubes (small chunks cook faster)
- 1 large leek, sliced finely (I cut off the roots and the green stem, cut it in half, slice each half four times longways, and then dice. Make sure your knife is really sharp!)
- 1/4 cup chopped carrots (the multicolor ones add a fun pop of color to the dish!)
- 1/2 - 1 cup shredded chicken (I used some leftover rotisserie chicken that was in the fridge)
- 1 cup chicken broth
- 1/4 cup cream
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
- 1 1/2 tsp Italian seasoning (or to taste)
Optional additions:
- Ravioli (I used cheese ravioli. It was yummy!), use an additional cup of chicken broth if you do this
- Chiffonaded spinach (I didn't try this but I was DEFINITELY tempted!)
- Corn (changes the flavor a little but still good!)
(Please leave more optional additions in the comments! What other veggies would you add?!)

Directions
- Melt butter in a large skillet over medium heat, add sweet potatoes and cover. Cook for 15-20 minutes or until the sweet potatoes are nearly soft, stirring occasionally.
- Add leeks and carrots, cover and cook for 5 minutes.
- Uncover the pan and keep cooking until the sweet potatoes are soft and the leeks are slightly browned.
- Add the chicken broth and seasoning, tasting to make sure you like the flavor. Add the raviolis and additional chicken broth, if you want them.
- Add the cream and chicken. Cook until the chicken is heated and the raviolis are cooked through (check the back of your ravioli box. The pasta will be soft and the raviolis will be a bit floppy).


Super easy! The only reason it takes so long is waiting for the veggies to cook through, which is why I recommend cutting them very small so they will cook faster.

What other veggies would you add to this? I made it on the fly and loved it but I see potential to incorporate more veggies here.