• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into 1/4-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more. • Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.

• Add peas, stock concentrates, 1/2 tsp salt (1 tsp for 4 servings), and 21/2 cups water (41/2 cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.

• While the soup is cooking, tear ciabatta into bite-size pieces. • Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.

• When potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.

• Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.