Smoky Cheddar Chowder

3 Tbsp butter
1 large onion, chopped medium (about 1 1/2 c)
4 medium carrots, peeled and chopped medium (about 2 c)
3 large ribs celery, chopped medium (about 2 c)
1 medium garlic clove, minced
2 large bay leaves
2 tsp minced fresh thyme (3/4 tsp dried)
2 lb leeks (about 4 medium), white and light green parts, halved lengthwise, cleaned thoroughly, cut into 1" pieces (about 7 c)
2 lb medium potatoes, peeled and cut into 3/4" cubes (about 6 c)
3 c chicken stock
2 c half and half
8 oz smoked Cheddar cheese, grated (about 3 c)
1/2 tsp salt, or to taste
1 tsp freshly ground black pepper, or to taste
2 tsp snipped chives, for garnish

In a large, heavy-bottomed Dutch oven or soup pot, melt butter over medium heat. Add onions, carrots, celery and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add bay leaves, thyme and leeks, stir to distribute, cover and cook, stirring occasionally, until leeks are just tender, about 10 minutes; do not brown. If you have time, turn off heat and let rest for 1 hour to allow flavors to meld.

Add potatoes and chicken stock. Increase heat to medium-high, bring to a boil, and reduce heat to medium. Cover and cook until potatoes are just tender, 12-15 minutes. With a wooden spoon, mash some of the potatoes and continue cooking until they release their starch into the chowder, about 2 minutes.

Reduce heat to low, add half and half, and heat chowder until it's hot and almost, but not quite, simmering. Whisking gently and constantly, add Cheddar cheese about 1/2 c at a time, making sure it's fully melted and incorporated before adding more. Season chowder with salt and pepper. Remove bay leaves and discard.

Ladle chowder into bowls, sprinkle each serving with chives, and serve with crackers or sliced baguette. Makes about 3 quarts, or 8 servings.

NOTES
From Hannaford.
Untried.