Begin by melting the unsalted butter in a large pot over medium heat. Allow the butter to fully melt until it starts to bubble.

Add the chopped onion to the pot and sauté it for about five minutes, stirring occasionally until the onion becomes translucent.

Incorporate the chopped carrots and celery into the mixture. Sauté these vegetables together for about another five minutes.

Stir in the minced garlic, and allow it to cook for about one minute.

Sprinkle in the flour, stirring it thoroughly into the mixture. Cook for about two minutes to cook off the raw flour taste.

Gradually pour in the chicken stock, stirring continuously to prevent lumps.

Add the sea salt and black pepper, stirring well to season the broth evenly.

Toss in the sliced Yukon Gold potatoes, stirring them into the mixture.

Fold in the shredded cooked chicken, making sure it mixes well with the other ingredients.

Add in the frozen peas and corn, which add both sweetness and color.

Introduce the half and half cream to the pot, stirring it in to achieve a richer texture.

Place the bay leaf in the soup and let it simmer for about 10-15 minutes, or until the potatoes are tender.

Finally, stir in the finely chopped parsley for a fresh lift. Remove the bay leaf before serving.