Potato Soup

Ingredients

• 4 Tbsp. unsalted butter
• 1 large yellow onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, finely chopped
• 1 tsp. dried thyme
• Kosher salt
• 6 medium russet potatoes (about 3 1/2 lb. total), peeled, cut into 1/2″ cubes
• 6 cups low-sodium vegetable or chicken broth
• 1 cup half-and-half
• 6 oz. shredded smoked Gouda
• Sliced chives, for serving
• Freshly ground black pepper

Directions

• 1. Step 1In a large (at least 6-qt.) pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes. Add garlic and thyme; season with salt. Cook, stirring occasionally, until fragrant, 2 to 3 minutes more. Add potatoes and stir to combine. Stir in broth and increase heat to high. Bring to a boil and cook, stirring occasionally, until potatoes are tender, 5 to 7 minutes.
  2. Step 2Reduce heat to medium-low. Using a ladle, transfer about 4 c. potato mixture and broth to a blender. Partially cover or vent lid and blend until smooth. Return to pot, stirring to incorporate. Add half-and-half and bring to a simmer. Cook, stirring occasionally to ensure soup isn’t scorching bottom of pot, until slightly thickened, 12 to 15 minutes.
  3. Step 3Stir in Gouda until melted; season with salt.
  4. Step 4Divide soup among bowls. Top with chives and a few grinds of pepper.