Chicken Sausage & Potato Mushroom Soup

• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.

• Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.

Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Transfer to a plate.

• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.

• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.

Stir chicken or sausage into finished soup.