Potato Cheese Soup

This is a hearty, rustic meal. We like to make this for lunch on a chilly day. I don't peel my potatoes as that's where most of the vitamins are! Feel free to peel your potatoes before chopping, if you'd like.

Makes 6 bowls

2 tablespoons butter
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
5 medium Russet potatoes, chopped
1/2 teaspoon dried dill
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup half and half
8 oz cheddar cheese, shredded
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 Scallions, sliced, for serving
Sour cream, for serving

In a heavy bottomed pot, melt the butter over medium heat.  Add the onions, carrots, celery, dill, thyme, bay leaf, sea salt and pepper.  Sauté, stirring occasionally, for about 5 minutes or so. Add the potatoes and enough water to cover the potatoes by about 1/2 inch. Turn the heat up some, and simmer until the potatoes are fork tender.  Remove from the heat.

Purée the soup, in batches if needed, in a high-speed blender. Return the puréed soup to the pot, but leave the heat off. Add the half and half and stir well. Whisk in the cheddar cheese.  Taste and add more sea salt or pepper if needed. Ladle into bowls.  Top each bowl with a dollop of sour cream and scallions.  Serve immediately.

Enjoy!