Step 1: Preparing the Soup Base

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat until melted.
2. Add diced onions, minced garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
3. Sprinkle dried thyme, rosemary, and paprika over the vegetables. Stir well, allowing the spices to coat the mixture.

Step 2: Building the Creamy Base

4. Add the diced potatoes to the pot and cook for another 5 minutes.
5. Sprinkle the flour over the vegetable mixture. Stir thoroughly to coat, letting the flour cook for about 2 minutes.
6. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the bay leaf.
7. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 15-20 minutes or until the potatoes are tender.

Step 3: Adding Chicken and Cream

8. Add the shredded chicken to the soup. Stir well to combine.
9. Pour in the heavy cream and milk, stirring until the soup is creamy and well blended. Simmer for another 10-15 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

Step 4: Preparing the Chive Garlic Oil Drizzle

10. While the soup is simmering, prepare the drizzle. In a small skillet, heat olive oil over medium heat.
11. Add minced garlic and cook for about 1-2 minutes until golden brown, stirring frequently to prevent burning.
12. Remove from heat and immediately add chopped chives, a pinch of salt, and red pepper flakes (if using). Mix well. Set aside to cool.

Step 5: Serving the Soup

13. Remove the bay leaf from the soup. Use an immersion blender to blend the soup partially, leaving some chunks for texture (optional).
14. Ladle the hot soup into bowls. Drizzle a spoonful of the Chive Garlic Oil over each serving for a vibrant finish.
15. Garnish with fresh chopped parsley. Serve hot with crusty bread or a side of garlic toast.