In a large pot or Dutch oven, add the water, potatoes, carrots, and celery and bring to a boil.

Decrease heat and simmer until the vegetables are just barely tender.

Drain the vegetables and set them aside, reserving the liquid in a separate bowl.

In the same pot, melt the butter; add the onions and cook slowly for 10 minutes, stirring often, or until the onions are very tender.

Add the flour, salt, pepper, and paprika and stir; gradually add the cream while stirring constantly.

Continue stirring for several minutes so the flour doesn’t lump.

Add the vegetables back into the pot and add the reserved liquid, a spoonful at a time to get the desired consistency.

Ladle into individual serving bowls.

If desired, sprinkle on a small amount of fresh snipped parsley, a shake of paprika, or diced fresh tomatoes.