Melt butter in a large, heavy Dutch oven. Add the onions and celery and cook until softened, about 8 minutes. Add garlic and stir in, cooking until fragrant. Add the butter, whisking to form a roux and cook for a minute or two until thickened.

Add in the chicken stock, a bit at a time at first, whisking well after each addition until the mixture loosens up enough to add the rest. Add in the thyme and continue to cook, whisking often, bringing up to a simmer, until the soup begins to thicken enough to coat the back of a spoon and leaves a distinct line when a finger is run across, about 15 minutes or so after coming to a simmer.

While the soup is cooking, add the carrots to a small, microwaveable bowl with 1/4 cup of water, cover, and microwave until just tender, two to three minutes. Rinse and drain well. Once the soup has thickened, stir the carrots into the soup.

Turn off the heat and in small handfuls, add the cheese, whisking after each addition until melted and smooth before adding the next. Stir in the cream. Taste and adjust seasoning, adding salt and pepper as desired. If necessary, add half and half or milk to bring to desired consistency. The soup should be still warm enough to serve, if not bring up to temperature slowly and gently, but do not boil.

Garnish with chives or fried shallots.

Note: for fried shallots, follow the recipe for Copycat French’s Crispy Onion Rings just substitute shallots for the onions.

Slightly adapted from the Mill at Simon Pearce