Turkey Pot Pie Soup

Heat olive oil in a large pot, add celery, carrot, onion, garlic, salt, pepper, rosemary and thyme and saute for 2 minutes until slightly translucent. 2. Add potatoes, cooked turkey and broth (do not add milk), cover and bring to a boil, then lower to a simmer and cook on medium heat for 25 minutes until the large potato pieces are fork tender. 3. Turn off the heat and remove the large potato pieces. 4. Blend the large potato quarters with the room temperature milk and 1/2 cup of broth from the pot until smooth. 5. Add the potato mixture back into the pot along with the frozen peas. 6. Stir everything together until combined, garnish with parsley and serve.