Creamy Veggie Potato Stew

Recipe View 2 mins In a large stockpot, bring the water to a rolling boil. Add the sliced potatoes, diced carrots, and chopped celery. (2 minutes)

Recipe View 15 mins Boil the vegetables until they are tender but still slightly firm, approximately 15 minutes. Test with a fork; it should pierce easily but not fall apart.

Recipe View 5 mins Remove the pot from the heat. Carefully drain the vegetables, reserving the cooking liquid. Set both aside. (5 minutes)

Recipe View 7 mins In the same stockpot, melt the butter over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.

Recipe View 3 mins Stir in the flour, salt, pepper, and paprika until well combined, creating a roux. Gradually pour in the heavy cream, stirring constantly to prevent lumps. (3 minutes)

Recipe View 2 mins Continue cooking and stirring until the sauce has thickened slightly, about 2-3 minutes. (2 minutes)

Recipe View 0 mins Return the cooked potatoes, carrots, and celery to the pot. Gently stir to coat the vegetables in the creamy sauce.

Recipe View 5 mins Continue cooking and stirring, adding the reserved cooking liquid one tablespoon at a time, until the stew reaches your desired consistency. You may not need all of the liquid. (5 minutes)

Recipe View 5 mins Simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.