I love a potato stew!

I usually make a spaghetti pot of it at a time and freeze in single serve containers so take the amounts in that context.

• 2-4 large russet potatoes skinned and cubed
• 2 large yellow onions diced
• ~1.5 cup chopped carrots
• ~1.5 cup chopped celery
• a quart of vegetable broth or 2 bouillon (if I have none on hand I increase spices and onion)
• If I have a parmesan rind on hand I like to throw that in.

After adding everything fill the pot with water until you’ve at least doubled the volume (I like to do a bit more but I love broth, some people don’t). Bring to a boil then simmer on the hotter end of the simmer spectrum until the potatoes are the right consistency (~20min).

Spices I usually do to taste but something like:

• 1.5 tsp dried parsley
• 2-3 dried bay leaves (very important imo)
• 1.5 tsp dried basil
• 2 tsp black pepper (fresh)
• 1.5 tsp salt
• 2/3 tsp turmeric

Serve with a dinner role ideally, maybe a salad.

If I’m sick I also add some paprika or cayenne to clear my sinuses!

I find this dish very forgiving and routinely delicious.