Servings: Makes 6 servings
Ingredients
  • 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
Directions
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.