Step 1

Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.

Step 2

Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.

Step 3

Slowly add chicken broth while whisking.

Step 4

Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.

Step 5

Simmer until the potatoes are tender; about 15-20 minutes.

Step 6

Add the cooked chicken and let simmer for another 5 minutes.

Step 7

Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.

Step 8

Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.

Step 9

Garnish with fresh parsley or thyme leaves, if desired.

Step 10

Serve with homemade or store bought biscuits, for additional points.