Chicken pot pie soup

Melt a third of a cup of butter in a big pot or Dutch oven over medium-high heat.

Dice the onion; peel and dice three medium carrots to about half an inch; halve the celery stalks and slice about a quarter inch thick.

Add the onion, carrot and celery and stir about seven minutes until tender.

Smash and mince four or five garlic cloves; cut a pound of Yukon Gold potatoes into half-inch cubes.

Add the garlic and stir.

Add a third of a cup of flour and cook, stirring constantly, about two minutes so no flour tastes raw, like a roux.

Pour in six cups of chicken stock slowly, stirring.

Add the potatoes and two teaspoons of fresh thyme leaves; bring to a boil, then reduce to medium.

Add two teaspoons of kosher salt and one teaspoon of cracked black pepper; stir frequently.

Shred the rotisserie chicken and give it a rough chop.

After almost 15 minutes, check a potato; cook about two minutes more.

Stir in the chicken, a cup of frozen peas and a cup of frozen corn, then half a cup of cream and half a cup of milk.

Bring back to a boil over medium heat, stirring frequently without a hard boil so the dairy does not break; reduce to medium-low and simmer five to 10 minutes.

Serve garnished with chopped parsley.