This easy dinner recipe is sure to be a hit with the whole family.
Place potato tots on the prepared baking sheet.
Bake until golden and crispy, 20 to 25 minutes.
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.
Stir in peas and half-and-half.
Arrange the potato tots over the surface of the soup.
Serve topped with parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
