Peel and cut the potatoes into 1/2-inch cubes, peel the carrots and slice them into 1/4-inch rounds, dice the onion, mince the garlic cloves, and chop the celery stalks. In a small bowl, combine the flour, poultry seasoning, garlic powder, salt, parsley, ground thyme, black pepper, and smoked paprika. This mise en place ensures everything is ready when you need it and prevents scrambling during cooking.

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until it becomes translucent and fragrant. Then add the minced garlic, celery, and sliced carrots, cooking for another 3 minutes to release their flavors and soften slightly. This layered approach to aromatics creates a more complex, developed base for the soup.

Stir the cubed potatoes and the dry ingredient mixture from Step 1 into the pot, coating everything well with oil. Cook for 1 minute, stirring constantly—this toasting step blooms the spices and helps the flour thicken the soup without lumps. Pour in the vegetable stock and bay leaf, bring to a simmer, and cook for 20-25 minutes until the potatoes are tender but not falling apart. I like to use Better Than Bouillon for a richer, more concentrated flavor than plain broth.

While the soup simmers, bring a separate large pot of salted water to a boil. Add the potato gnocchi and cook according to package directions (usually 2-3 minutes after they float to the surface). Drain the gnocchi gently and set aside. Cooking the gnocchi separately prevents it from breaking apart and becoming gummy in the soup.

Once the potatoes are tender from Step 3, stir in the oat milk, cut chick'n strips, and fresh thyme sprigs. Simmer gently for 10 minutes to warm the protein and allow the flavors to meld. I find that full-fat oat milk like Oatly creates a noticeably creamier, richer soup compared to lighter versions.

Gently stir the cooked gnocchi from Step 4 and the spinach into the soup from Step 5. Simmer for 3-5 minutes until the spinach wilts. Taste the soup and adjust the seasoning with additional salt, pepper, or herbs as needed. Remove the bay leaf and fresh thyme sprigs before serving.