1Melt 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.
2Add 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.
3In a sauce pan bring the Milk to a simmer with the Thyme. Let steep about 10 minutes.
4When Potatoes are tender, remove soup from heat add milk mixture and season with Salt, White Pepper.
5Ladle soup into bowls and garnish with Chives and Blue Cheese.
Achieve flavor, comfort, and deliciousness in 20 minutes with this easy-as-pie BBQ Chicken and Blue Cheese Pizza.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to. Read more.
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.