Baked Potato Soup Canyon Ranch

Ingredients

• 2 medium Russet or Idaho potatoes, about 8 oz. each
• 1 Tbsp extra virgin olive oil
• 3/4 cup onions, small diced
• 1/3 cup celery, small diced
• 1/3 cup carrots, small diced
• 1 Tbsp minced garlic
• 1 Tbsp Worcestershire sauce
• 1/2 tsp thyme, dried
• Pinch cayenne pepper
• 1/2 tsp Kosher or sea salt
• 1/2 tsp black pepper, fresh ground
• 3 cups chicken or vegetable stock, reduced sodium
• 2 tsp cornstarch
• 2 Tbsp cold water
• 2 Tbsp chives, thinly sliced
• Olive oil