-Melt butter in large pot. Add onion, garlic, celery & potato.

-Cook stirring until onion becomes transparent.

-Sprinkle flour over the top. Mix to combine.

-Add wine & broth.

-Bring to a boil. Turn heat down to low. Simmer 20 min.

-Preheat oven to 350 F

-Melt remaining tablespoon of butter.

-Cut baguette in half lengthwise, then cut out stars.

-Brush stars with butter & place on a baking sheet

-Bake 10-12 min or until crunchy. Set aside.

-Remove soup from heat. Puree with a stick blender or food processor.

-Return to heat.

-Pour in the cream and gradually stir the cheese into the soup.

-Depending on the desired consistency, add more broth or let it simmer.

-Add spices and season to taste with Salt & pepper.

-Divide the soup into 4 bowls.

Sprinkle with chives. Garnish with crouton stars & serve