Servings: Makes 6 servings
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.
From the April 2004 issue of O, The Oprah Magazine
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