The BEST Creamy Chicken Soup

1-2 tsp olive oil
3-4 med carrots, peeled and diced
3 stalks celery, diced
1/2 c onion, diced
3-4 small golden potatoes, diced
4 c chicken broth
1 Tbs chicken bouillon
3 bay leaves
1 Tbs dried parsley
1/2 Tbs herbs de provence
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
3.5 c half-and-half
3-4 c cooked, chopped chicken
Shredded Parmesan cheese for garnish

Roux:
6 Tbs flour
3 Tbs butter
3 Tbs olive oil

In a 4-quart pot, heat the olive oil over medium heat.  Add the carrots, celery, and onion and saute for a few minutes, then pour in broth, potatoes, bouillon, and all spices.  Stir to combine.

Bring to a simmer and cook, uncovered for 12-15 minutes, until vegetables are tender.

Make the roux by melting butter with olive oil, then adding flour and whisking until you have a smooth paste.  Remove from heat.

Add half-and-half to the soup and heat through.  Add roux and cook, stirring or whisking constantly over medium heat until the soup thickens and gently simmers, 5-7 minutes.

Stir in the chicken and season to taste (I added 1 tsp salt and some freshly ground pepper) and heat through.

Remove bay leaves and serve with a sprinkle of cheese.

From Mel's Kitchen Cafe