Cordon Bleu Soup (Print Version)
# Ingredients:
01 -
1/4 cup of softened butter
02 -
2 minced garlic cloves
03 -
1/4 cup plain flour
04 -
3 cups of chicken stock
05 -
2 cups of whole milk or half-and-half
06 -
1 cup of rich heavy cream
07 -
1/2 teaspoon of powdered onion
08 -
1/2 teaspoon of thyme (dried)
09 -
3 cups of cooked chicken, chopped or shredded
10 -
1 cup of diced ham chunks
11 -
8 oz of cream cheese, softened cubes
12 -
2 cups of grated Swiss cheese
13 -
Salt and pepper to your liking
→ Optional Toppings
14 -
Toasted croutons
15 -
Bacon bits (crispy)
16 -
Fresh parsley leaves
# Instructions:
01 -
Heat the butter in a big pot on medium. Toss in the garlic and cook just until you catch the smell, about 60 seconds. Stir in the flour well and keep stirring for two minutes till it thickens into a paste.
02 -
Gradually pour in the chicken stock, heavy cream, and milk while whisking to smooth it out. Sprinkle in the thyme and onion powder and stir. Let it simmer while stirring now and then till it starts to thicken, about 5 minutes.
03 -
Mix in the shredded chicken, ham chunks, and cream cheese cubes. Keep stirring till the cream cheese melts completely. Add the Swiss cheese and stir till it’s all smooth and melty. Sprinkle some salt and pepper to adjust the taste.
04 -
Spoon the soup into bowls and if you’d like, top with some crispy bacon, croutons, or parsley. Serve nice and warm.
# Notes:
01 -
Store any extras in a sealed container in the fridge for up to 3 days. Warm it up slowly on the stovetop.
02 -
For a heartier soup, toss in some potatoes or carrots. Swap Swiss for Gruyère cheese for a different flavor.