In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, garlic, celery, and carrot. Sauté for about 2 minutes until the vegetables start to soften.

Once the aromatics are ready, layer in diced Yukon Gold potatoes and chicken breasts. Pour in 6 cups of low-sodium chicken broth, ensuring the chicken and veggies are submerged.

For the Instant Pot, seal the lid and set to high pressure for 9 minutes. If using a crockpot, set it on low for 6 hours. For stovetop, bring to a boil then simmer for 30 minutes.

After cooking, carefully remove larger potato pieces and blend them with your choice of milk and a ladle of broth until smooth.

Shred the cooked chicken breasts into bite-sized pieces and add back into the pot with the blended mixture. Adjust seasoning with salt and pepper to taste.

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or a fresh salad.