Cooking Instructions:

In a large pot or Dutch oven, melt the salted butter and unsalted butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

Stir in the small diced Yukon gold potatoes and cook for another 2-3 minutes. Add the flour to the pot and mix well, cooking for an additional minute to form a roux.

Gradually pour in the chicken stock while stirring to prevent lumps. Add the bay leaf, thyme, smoked paprika, and season with salt and black pepper. Bring the mixture to a simmer.

Once the soup is simmering, reduce the heat to medium-low and let it cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to verify nothing sticks to the bottom of the pot.

Add the cooked chicken, frozen peas, frozen corn, and heavy cream to the pot. Stir to combine and heat through for an additional 5 minutes. Adjust seasoning if necessary.

Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh thyme, and serve with warm biscuits or crusty bread.

For extra tips, remember that the quality of the chicken stock can greatly enhance the flavor of your soup, so consider using homemade stock if you have it on hand.

If you prefer a thicker soup, you can let it simmer longer or add a bit more flour to the roux. Finally, don't be afraid to experiment with different vegetables or herbs to make this dish your own!