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1
In soup pot, melt butter over medium heat; add celery, onion, potatoes, salt, white pepper, and nutmeg.
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2
Cover and cook, stirring occasionally and reducing heat if vegetables show any signs of browning, until celery and onion are tender, about 10 minutes.
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3
Add broth and 2 1/2 cups water; bring to a boil.
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4
Reduce heat and simmer, covered until potatoes are falling aparrt, about 20 minutes.
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5
In batches, puree in blender; strain through fine sieve.
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6
Reheat soup in clean soup pot; stir in cream and bring to a simmer.
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7
Stir in 1 cup of the crumbled cheese until melted.
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8
Ladle into bowls.
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9
Sprinkle chives over soup; top with remaining cheese, Sprinkle with pepper to taste.
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10
SWITCH IT UP: Replace butter with olive oil, and whipping cream with sour cream.
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11
Cook as directed; after straining pureed hot soup, stir in 1 cup of the cheese until melted (if soup isn't hot enough and cheese doesn't melt completely, return to heat and stir until melted) Let cool; whisk in sour cream.
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12
Chill in refrigerator.
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13
Taste and add more salt if needed (blue cheeses vary in saltiness, and cold soups generally need a little extra).
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14
Garnish as above, adding an extra dollop of sour cream, if desired.
