Chicken Cordon Bleu Soup (Print Version)
# Ingredients:
01 -
7 cups diced potatoes.
02 -
A medium onion, chopped.
03 -
1 large carrot, sliced up.
04 -
2 cups of diced ham.
05 -
Cooked chicken, 2 cups shredded.
06 -
2 teaspoons parsley, dried.
07 -
Half a teaspoon thyme (dried).
08 -
Dijon mustard, 2 teaspoons.
09 -
5 cups broth (chicken).
10 -
1 cup of half-and-half.
11 -
Mozzarella cheese, 2 cups shredded.
12 -
A bit of black pepper.
# Instructions:
01 -
Dump the first 9 ingredients in a pot. Bring to a boil, lower the heat, and simmer for about 20 minutes until the potatoes are tender. Scoop out a few cups of veggies, smash them, toss them back in, add the half-and-half, and cook for 5 minutes. Stir in the mozzarella at the end.
02 -
Toss all 9 main ingredients into the slow cooker. Cook on LOW for 7 hours or HIGH for 3 hours. Mash a few of the softened veggies and mix them back in. Pour in the half-and-half, warm it up for 15 minutes, and mix in the cheese right before serving.
# Notes:
01 -
A great way to use up leftovers.
02 -
Mashing the potatoes thickens the soup naturally.
03 -
Pick the cooking method that suits your day.
04 -
You'll end up with 12 cups of soup.