You’ll need a 6 quart or larger soup pan with a lid.
Heat the olive oil and a pinch of red pepper flakes in the pan over medium high heat.
Sauté the garlic, onions, celery and carrots for several minutes or until the onions begin to soften and change color. Season to taste with salt, pepper, thyme, parsley and bay leaves.
Stir in the chicken broth, diced potatoes, chicken, peas and corn.
Bring the soup up to boil, then reduce the heat to a very slow simmer.
Continue to cook until the carrots and potatoes are tender.
Stir in the cream, keep the temperature at a simmer.
Make the slurry by mixing ¼ cup flour with 3 tablespoons water. Then use a ladle to add about a ½ cup of broth. Stir well, then pour into the soup.
Continue to simmer, stirring occasionally, while the broth reduces and thickens.
If using the puff pastry croutons, this is the time to bake them.
To serve, ladle the soup into a bowl and float a puff pastry crouton on top. Garnish with chopped fresh herbs as desired.