If you haven’t already, measure out your milk and cream in a 2-cup glass measuring cup or bowl and set aside to come to room temperature.

In a large soup pot or heavy dutch oven, heat butter and olive oil over medium heat until melted and sizzling.

Add onion, carrot, celery and garlic and a hearty pinch of salt and pepper and sauté, stirring occasionally, until veggies are softened and onions are starting to brown, about 15 minutes.

Add flour and paprika and stir until flour thickens and evenly coats veggies in a paste-like consistency.

Add broth and bay leaf and bring to a simmer.

Add chicken, cubed potatoes and peas and gently simmer for about 20 minutes or until chicken is cooked through and potatoes are fork tender.

Remove from heat.

Temper the milk and cream mixture by ladling about ¼ cup of hot soup liquid into measuring cup with milk, whisking constantly.

Continue to ladle hot liquid, ¼ cup at a time, until you’ve added about 1 to 1 ½ cups and milk mixture is warmed to the touch.

Pour into pot with remaining soup and stir to combine.

Stir in parsley and thyme.

Taste and adjust salt and pepper as necessary before ladling into soup bowls to serve.

Top with pie crust crackers or oyster crackers, if desired.

Soup will also keep in the refrigerator for 2 to 3 days or frozen for up to 1 month. Reheat in a saucepan until heated through without letting it simmer.