Chèvre Potato Soup

Ingredients

• 1-2 tablespoons butter or olive oil
• 1 stalk celery thinly sliced (about ½ cup) 
• 1 clove garlic, minced
• ½ cup caramelized onions
• ¼ teaspoon dried tarragon
• ¼ - ½ teaspoon dried dill 
• 2 cups low-sodium chicken stock
• 2 cups peeled and diced Yukon gold potatoes
• 2 cups half and half
• ½ cup goat cheese
• Salt to taste
• ¼+ teaspoon cayenne pepper (optional)
• Optional garnishes: chopped chives, crumbled bacon

Directions

1. Heat the butter or olive oil in a 3-5 quart saucepan over medium heat. Add the celery and garlic and cook until aromatic. Add caramelized onions and stir.
2. Add tarragon and dill, stir, and cook a little longer.
3. Add stock and potatoes and heat to a boil. Reduce the heat to low, cover, and simmer 20-25 minutes until potatoes are very tender.
4. Add half and half and goat cheese. Stir and simmer 5 to 10 minutes. 
5. Puree with immersion blender.
6. Salt to taste.
7. If you want a little heat, add cayenne pepper.
8. Garnish with chives and/or bacon, if desired.

Notes: I like to caramelize a large batch of onions (about 5) and then freeze them - either in small batches or flattened in a plastic freezer bag. With the latter the needed amount of caramelized onions can be broken off and thawed.

Thickness of the soup can be changed by adding more potatoes to thicken or more stock to thin it.