Categories: Soup

Ingredients

• 3 cups frozen potato puffs
• 2 tbsp. canola oil
• 2 tbsp. unsalted butter
• 1 cup chopped carrot
• 1 cup chopped parsnip
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup all-purpose flour
• 6 cups chicken broth
• 3 cups diced cooked chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried marjoram
• 1/2 tsp dried sage
• 1 cup frozen peas
• 1/2 cup half-and-half
• 3 tbsp. chopped fresh parsley

Directions

1. Preheat oven to 450. Coat a large baking sheet with cooking spray.

2. Place potato puffs on the baking sheet. Bake until golden and crispy, 20-25 minutes.

3. Meanwhile, heat oil and butter in a large pot over medium heat. Add carrot, parsnip, celery and onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in flour and cook, stirring for 1 minute. Stir in broth, chicken, garlic powder, onion powder, marjoram, and sage. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until thickened and bubbly, about 2 minutes. Remove from heat. Stir in peas and half-and-half.

4. Arrange the potato puffs over the surface of the soup. Serve topped with parsley.

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