1-Let’s dive into making this soup it’s easier than you think! Start by gathering your ingredients and prepping them; this sets you up for success right from the start. Dice your veggies and get your pot ready for a smooth cooking experience.

2-Melt the butter in your pot and sauté those carrots, celery, and onion until they’re soft and a bit golden about 10 minutes. This step builds so much flavor, it’s like giving your soup a solid foundation! Then, add the garlic and let it cook for just 30 seconds to keep things fragrant without burning.

3-Stir in the flour next and cook it for a minute to avoid that raw taste. Pour in the chicken stock and toss in the potatoes, bay leaf, thyme, and pepper stir everything together and bring it to a boil. Simmer on low for about 15 minutes until the potatoes are tender; stir occasionally to keep it from sticking.

4-Adding the Final Touches Once your base is ready, mix in the chicken, heavy cream, peas, and corn. Let it simmer for another 5 minutes to heat through, then remove the bay leaf. Serve it up with biscuits and a sprinkle of parsley if you like! This step makes the soup feel extra special and comforting.