Instructions

• Cut each chicken breast in half widthwise to make 4 thinner pieces. Pound each piece to an even thickness. Season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 3/4 teaspoon pepper.
• Heat a large pot over medium-high heat and add 2 tablespoons olive oil. Add the chicken and cook until cooked through, about 3–4 minutes per side, or until the internal temperature reaches 160°F and the juices run clear. Transfer the chicken to a plate, tent with foil, and let rest for 5 minutes. Slice, dice, or shred the chicken and set aside.
• Do not wipe out the pot. Reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add 3 cups mirepoix (or 1 cup each diced carrots, celery, and yellow onion) and sauté 5–7 minutes, until softened.
• Add 1 tablespoon minced garlic, 1 teaspoon chicken bouillon powder, and 4 cups diced baby gold potatoes (unpeeled). Sauté for 1 minute to combine.
• Pour in 3 cups chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook 10–15 minutes, or until the potatoes are fork-tender.
• Meanwhile, in a separate medium pot melt the remaining 4 tablespoons butter over medium heat. Whisk in 1/3 cup flour and cook 1 minute. Gradually whisk in 3 cups whole milk until smooth, then cook, whisking, until the mixture thickens. Stir in 1/2 cup heavy cream and keep the mixture warm, whisking occasionally.
• Pour the milk-and-cream mixture into the soup pot and reduce heat to low. Gradually add 2 cups freshly shredded sharp Cheddar cheese, a handful at a time, stirring between additions until fully melted and smooth.
• Return the cooked chicken to the pot. If using, add 1 cup frozen peas and stir until heated through. Taste and adjust seasoning with additional salt and pepper if desired.
• Serve the soup warm, garnished with chopped fresh parsley or thyme if desired, and with hearty buttered bread.