Preheat the oven to 475°F. Halve the baguette. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot, celery, potatoes and onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.

While the vegetables cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the flour and half the spice blend. Cook, whisking frequently, 30 seconds to 1 minute, or until fragrant. Slowly whisk in the milk; cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Add the cheese and cook, whisking frequently, 1 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Turn off the heat.

To the pot of vegetables, add the remaining spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Blue Apron calls for you to mash the potato on the sides of the pot with a spoon; however, I poured the soup into a blender to a just slightly mealy consistency and poured the mixture back into the soup pot.

While the chowder cooks, place the baguette on a sheet pan, cut sides up. Spread ⅔ of the cheese sauce onto the cut sides of the baguette. Bake 8 to 10 minutes, or until the cheese and baguette are browned around the edges. Remove from the oven and set aside in a warm place.

Add the remaining cheese sauce to the pot of chowder. Cook on medium-high, stirring occasionally, 3 to 5 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the finished chowder between 2 bowls. Garnish with the chives a drizzle of olive oil; season with pepper. Transfer the cheese toasts to a cutting board; cut in half on an angle. Serve the chowder with the cheese toasts.