Cooking Steps

• Melt the butter over medium heat in a large, heavy-bottomed pot. Stir in the onions, carrots, and celery, cooking until softened, about 5 to 6 minutes.
• Stir in the garlic, rosemary, red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper; cook for 30 seconds.
• Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color, about 1 minute.
• Slowly whisk in 2 cups of the stock, ensuring no lumps of flour remain, then pour in the remaining stock and whisk until blended. Increase the heat to a boil, then reduce to a simmer.
• Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork-tender, about 20 minutes.
• Turn the heat down to low, remove the bay leaf, and stir in the cream and cheese.
• Taste for seasoning and adjust with more salt and pepper as needed.
• Serve with fresh herbs on top; for a thick soup, mash or blend half of the potatoes and stir back into the soup.