1-First, melt 4 tablespoons of salted butter in a large pot over medium heat, then add 1 cup each of small-diced carrot, celery, and onion. Cook these until they’re softened and lightly browned, which takes about 10 minutes, to build a flavorful base.

2-Next, stir in 2 cloves of minced garlic and cook for just 30 seconds to release its aroma without burning. Now, mix in ¼ cup of all-purpose flour and cook for 1 minute to create a roux that will thicken your soup. Gradually add 4 cups of chicken stock while stirring to avoid lumps, then toss in 1 ½ cups of small-diced Yukon Gold potatoes, 1 bay leaf, ½ teaspoon dried thyme, and ½ teaspoon pepper.

3-Bring the mixture to a boil, then lower the heat and simmer for about 15 minutes until the potatoes are tender. Stir in 2 cups of cooked diced or shredded chicken, ½ cup of heavy cream, 1 cup of frozen peas, and ½ cup of frozen corn, then simmer for 5 more minutes to blend the flavors. Finally, remove the bay leaf before serving, and top with biscuits or fresh chopped parsley if you like.