Creamy Potato, White Cheddar, and Kielbasa Soup

Directions

In large cast iron Dutch oven or stock pot, melt butter over med heat. Add in carrots, celery, and onion. Sauté until veggies begin to soften. Add in the bay leaf and thyme. Add in the potatoes and chicken broth. Bring to a boil and then reduce to simmer, with pot partially covered. Cook until potatoes are tender, but not falling apart. Remove bay leaf. In small bowl, whisk together half and half with the flour and pour into soup. Cook for another 5 -10 minutes, stirring occasionally. With an immersion blender, blend up the soup so about half is blended creamy, leaving a about half of the potatoes and veggies unblended. Stir in cheese and diced kielbasa. Taste for salt and pepper, and add as desired. Garnish with sour cream and fresh thyme, if desired.