Heat butter and oil, in a Dutch oven, over MEDIUM-HIGH heat until it shimmers but before the butter browns.
Add diced carrots and celery and cook for 3 minutes.
Add minced onions and cook until onion is translucent.
Add minced garlic and cook 30 seconds.
Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
Stir in the white wine, peas and hash browns and bring the mixture to a boil.
Reduce heat to MEDIUM and cook the soup 10 minutes.
Reduce heat to LOW and add chicken and cream. Stir.
Season with salt, and add the pepper, bay leaves, Herbs de Provence, basil and thyme. Stir well and cover.
Simmer the soup, over LOW heat, 30 minutes. *See NOTE.
Discard the bay leaves.
Serve with the Pie Crust Crackers, and
*NOTE: If the soup is too thin, combine 2 tablespoons cornstarch with 2 tablespoons cold milk or water and stir to combine. Bring soup to a low boil, stirring occasionally, and cook a few minutes or just until soup thickens.