Best Potato Soup
Recipe: https://recipestripper.com/recipes/8728d465-8c9e-4dc5-b04a-4f2a7f83fa28
Original source: https://www.delish.com/cooking/recipe-ideas/a45496205/best-potato-soup-recipe/

This creamy vegetarian potato soup flavored with thyme, smoked Gouda cheese, and chives is the easiest soup that will warm you up all winter.
Yield: 12 c.
Prep time: PT20M
Cook time: PT0S
Total time: PT50M

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 c. low-sodium vegetable or chicken broth
- 1 c. half-and-half
- 6 oz. shredded smoked Gouda
- Sliced chives, for serving
- Freshly ground black pepper

Instructions
1. In 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. Reduce 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. Stir in Gouda until melted; season with salt.
4. Divide soup among bowls. Top with chives and a few grinds of pepper.