Sweet Potato & Chestnut Soup

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2 tablespoons unsalted butter

1/2 yellow onion, chopped

1 large celery rib, chopped

1 carrot, chopped

1 teaspoon minced fresh thyme

1 pound Japanese or other yellow-fleshed sweet potatoes, peeled and cut into 1-inch chunks

1 jar (7.5-ounces) peeled chestnuts, coarsely chopped

Salt and freshly ground pepper, to taste

4 cups homemade chicken stock (or 2 cups canned low-sodium chicken broth mixed with 2 cups water) + stock as needed

3 tablespoons creme fraiche

2 tablespoons thinly sliced chives or chopped parsley

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