Nutrition per serving may change if servings are adjusted.
3 cups frozen potato tots
2 tablespoons canola oil
2 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped parsnip
½ cup chopped celery
½ cup chopped onion
½ cup all-purpose flour
6 cups low-sodium chicken broth
3 cups diced cooked chicken or turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried marjoram
½ teaspoon dried sage
1 cup frozen peas
½ cup half-and-half
3 tablespoons chopped fresh parsley
Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
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. Remove from heat. Stir in peas and half-and-half.
Arrange the potato tots over the surface of the soup. Serve topped with parsley.
460 calories;21 g fat(6 g sat); 5 g fiber; 38 g carbohydrates; 32 g protein; 74 mcg folate; 77 mg cholesterol; 6 g sugars; 0 g added sugars; 4,437 IU vitamin A; 13 mg vitamin C; 78 mg calcium; 3 mg iron; 490 mg sodium; 854 mg potassium
Vitamin A (89% daily value), Vitamin C (22% dv)