Chicken Potpie Soup with Tater Tot Topping

Ingredients

• 3 cup frozen potato tots
• 2 tbsp canola oil
• 2 tbsp unsalted butter
• 1 cup chopped carrot
• 1 cup chopped parsnip
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup all-purpose flour
• 6 cup low-sodium chicken broth
• 3 cup diced cooked chicken or turkey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried marjoram
• 1/2 tsp dried sage
• 1 cup frozen peas
• 1/2 cup half-and-half
• 3 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
2. Place potato tots on the prepared baking sheet. Bake until golden and crispy, 20 to 25 minutes.
3. Meanwhile, heat oil and butter in a large pot over medium heat. Add carrot, parsnip, celery and onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Stir in broth, chicken (or turkey), garlic powder, onion powder, marjoram and sage. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer until thickened and bubbly, about 2 minutes. Remove from heat. Stir in peas and half-and-half.
4. Arrange the potato tots over the surface of the soup. Serve topped with parsley.