Soup season is here to stay! This chicken potato soup is delicious and filling. Ingredients: (Serves 4) -2 tbsp olive oil -1 tbsp butter -1 onion, chopped -4-5 carrots, chopped or rounds -1 large parsnip, diced -4-5 ribs of celery, chopped or crosswise slices -4 cloves garlic, minced -12 Yukon gold potatoes, cut into bite size pieces (I cut each potato into 8 pieces or so) -1/4 cup heavy cream -5-6 cups chicken broth -2 tbsp flour -2 shredded chicken breasts, cooked -2 tsp salt -1 tsp oregano -1 tsp dried basil -1 tsp dried parsley -1/2 tsp black pepper -1 tbsp fresh parsley, chopped -1 tbsp fresh dill, chopped -fresh chives (for garnish) -fresh part (to add as serving) Instructions: -In a pot or Dutch oven, sauté onion, carrots, celery, and parsnip in 2 tbsp olive oil over medium heat. Season with 1 tsp salt to sweat them out. -After sautéing for about 5 minutes (veggies should start to soften), add butter and garlic, letting the garlic cook in the butter for a few minutes. Make sure to stir the garlic so it does not burn. -Add 2 tbsp flour, stir in, and cook for about 3 ish minutes or so -Add chicken broth, remaining salt, pepper, oregano, basil, dried parsley, and potatoes. -Bring to a boil, reduce to simmer, cover, and let cook for about 10 minutes. Potatoes should be softened but not mushy. -Stir in heavy cream, shredded chicken, and fresh herbs. -When I serve, I like to top with some freshly chopped chives and shredded parm #soup #soupseason #soupszn #soupsznforever #dinner #dinnerideas #dinnerrecipes #dinnerwithme #dinnertime #dinneridea #chickenpotatosoup #potatosoup #potatosouprecipe #souptok