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Potato Soup - Sara Smile

Potato Soup


  • 4 cups peeled and diced Potatoes

  • 1/2 cup diced Celery

  • 1/2 cup diced Carrots

  • 1 medium Onion, diced

  • 4 cups Chicken Broth (or Vegetable Broth for a vegetarian version)

  • 1/4 cup Unsalted Butter

  • 1/4 cup All-Purpose Flour

  • 2 cups Whole Milk or Half-and-Half

  • 1 teaspoon of No. 76 Sara Smile Spice Blend

  • Sea Salt and Pepper, to taste

  • Optional toppings: shredded Cheddar Cheese, Crumbled Bacon, Green Onions, Chives, or Sour Cream.


  • In a large pot, combine the diced potatoes, celery, carrots, and onion with the chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until tender, about 15-20 minutes.

  • In a separate saucepan, melt the butter over medium heat. Add the flour and whisk to create a smooth roux, cooking for 1-2 minutes to remove the raw flour taste. Add 1 teaspoon of No. 76 Sara Smile Spice Blend

  • Gradually whisk in the milk to the roux, stirring constantly to prevent lumps. Cook until it thickens, 5-7 minutes.

  • Carefully pour the thickened milk mixture into the pot with the cooked vegetables and broth, stirring well to combine. Cook the soup over low heat for an additional 5-10 minutes, allowing the flavors to meld.

  • Using an immersion blender blend the soup until it reaches your desired consistency.

  • Season the soup with salt and pepper to taste. If desired, you can add more broth or milk to adjust the thickness.

  • Ladle the hot soup into bowls and serve with your choice of toppings.

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