Potato Soup with Creamy Blue Cheese Recipe

• 2 T Unsalted Butter
• 1 ea Onion (Medium, Chopped)
• 3 ea Shallots (Medium, Chopped)
• 1 ea Carrot (Small, Sliced)
• 1 ea Celery (Small, Sliced)
• 4 C Yukon Gold Potatoes (½″ Dice)
• 2 C Chicken Broth (Low-Sodium)
• 1 C Water
• 1 T Fresh Thyme
• 1 ¼ C Whole Milk
• 1 T Kosher Salt
• 1 T White Pepper (Ground)
• 2 t Fresh Chives (Minced, For Garnish)
• ½ C Blue Cheese (Crumbled)

1. Melt butter in a pot over medium heat. Add Onion, Shallot and 1 t Salt; sweat until translucent. Add Celery and Carrot and continue to cook until the vegetables have softened slightly approximately 5 minutes.
2. Add Chicken Broth, Water and Potatoes to pot. Bring to a boil. Reduce heat to simmer; Cover and cook until potatoes are tender about 20 minutes.
3. In a sauce pan bring the Milk to a simmer with the Thyme. Let steep about 10 minutes.
4. When Potatoes are tender, remove soup from heat add milk mixture and season with Salt, White Pepper.
5. Ladle soup into bowls and garnish with Chives and Blue Cheese.