POTATO & CHEDDAR SOUP

Makes 6 servings

Most of us have potatoes, onions, and a hunk of cheese in the house even if the cupboard is otherwise bare, so you could make this delicious soup at a moment’s notice.

This is the essence of comfort food—like a loaded baked potato. It’s creamy with the tang of the cheese, and freshly snipped chives or scallions add a bit of freshness on top. It’s a satisfying meal partnered with a simple salad and some crusty bread.

2 tablespoons vegetable or canola oil

1 onion, chopped

1 carrot, diced

1 celery stalk, diced

2 garlic cloves, finely chopped

1 teaspoon chopped fresh thyme

Coarse salt and freshly ground black pepper

3 tablespoons all-purpose flour

4 cups homemade chicken stock or reduced-fat, low-sodium chicken broth

3 cups milk, skim, low-fat, or whole

4 large russet potatoes, peeled and diced, about 1¾ pounds

3 cups packed, freshly grated, sharp Cheddar cheese, about 12 ounces

Hot sauce

Freshly snipped chives for garnish

• Heat the oil in a large heavy pot over medium heat. Add the onion, carrot, celery, garlic, and thyme. Season with the salt and pepper to taste. Sauté until vegetables begin to soften, 5 to 7 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Gradually whisk in the stock then the milk. Add the potato and bring the soup to a boil. Reduce the heat and simmer until the potato is tender, about 20 minutes.

• Add the cheese about cup at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with hot sauce to taste and salt and pepper. Sprinkle with chives and serve immediately.