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.