• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 large onion , diced
• 1 large carrot , peeled, sliced lengthwise then thinly sliced crosswise
• 2 stalks celery , thinly sliced crosswise
• 2 pounds small red potatoes , unpeeled and cut into small pieces
• 2 cans (14 1/2 ounces) vegetable or chicken broth
• 2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cracked black pepper
• 1 cup half-and-half or light cream
• 2 cups grated cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped chives

In a large Dutch oven, combine butter and olive oil over medium heat until hot. Add onions, carrots, and celery; stir occasionally for 8-10 minutes until onions are golden. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer uncovered for 30 minutes until potatoes are tender when pierced with fork. Add half-and-half and continue simmering for 10 minutes. Remove from heat and add cheddar cheese. Adjust seasoning with salt and pepper if desired and serve hot with sour cream and chives.