Reduce the heat to medium-low and add the carrots, celery, onion, garlic, thyme, and rosemary to the dutch oven. Sauté the vegetables until they begin to soften, about 5-7 minutes. Pour in the chicken stock and scrape the bottom of the pot to remove any brown bits that may be stuck. Then, add in the potatoes and stir to combine.
4-5 carrots, 2 celery stalks, 1 large yellow onion, 4 cloves garlic, 4 sprigs thyme, 2 sprigs rosemary, ½ cup chicken stock, 1 pound (about 12-16) baby potatoes