Chicken Potpie Soup with Tater Tot Topping

Preheat oven to 450 degrees 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.