2 Tbl unsalted butter
1 onion, diced
1 rib celery, sliced 1/4 inch thick
2 carrots, peeled and sliced 1/4 inch thick
1 tsp dried thyme
1 tsp salt, plus more to taste
2 cloves garlic, minced fine
1/2 tsp pepper
1/4 cup flour
1 pound Yukon gold potatoes, peeled and diced into 1/2 inch cubes
8 cups low sodium chicken broth
3 cups shredded cooked rotisserie chicken
1/2 cup heavy cream
Heat butter over medium high heat in a large dutch oven until foaming. Add onion, celery, carrots, thyme, salt, garlic, and pepper, and cook until softened, 5-8 minutes. Add flour and cook 1 minute. Add half a cup of the chicken broth and stir, scraping up bits stuck to the pan, until smooth and thickened. Stir in remaining broth and bring to a simmer. Add potatoes, reduce heat to medium, and simmer 10 minutes. Add chicken and simmer 2 minutes to heat through. Remove from the heat and stir in the cream. Taste, and add extra salt as desired. Serve.
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