Melt butter in a pan, add onion and garlic; cook for 2 minutes. Add carrot and potatoes, sprinkle flour and stir well.

Add chicken broth and milk. Mix well. Simmer over low heat for 20 minutes or until potatoes are tender.

Add cream, peas, corn and simmer for another 10 minutes. If the soup gets too thick, add half cup of milk.

Add salt, black pepper powder, parsley and cook for another 2 minutes.

Cut the puff pastry sheets into small squares. Bake at 356°F for 10-12 minutes or until crispy brown.

Fry K&N’s Tender Pops as per instructions on label.

Pour the soup into bowls, sprinkle parsley and top it with Tender Pops. Serve with pie crust crackers and enjoy.