Cordon Bleu Creamy Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped up.
02 -
7 cups of diced potatoes.
03 -
2 teaspoons of parsley flakes.
04 -
1 cup of half-and-half cream.
05 -
Black pepper, sprinkle as you like.
06 -
2 tablespoons of Dijon mustard.
07 -
5 cups chicken stock.
08 -
2 cups mozzarella, grated.
09 -
1 big carrot, cut into pieces.
10 -
2 cups pre-cooked and chopped chicken chunks.
11 -
1/2 teaspoon thyme, dried.
12 -
2 cups ham, cut into cubes.
# Instructions:
01 -
Toss the first 9 things in a big pot. Let it boil, then drop it to a simmer for 20 minutes until the potatoes are mushy. Scoop out 2-3 cups of veggies, smash them up, put them back in, pour in half-and-half, and simmer for 5 minutes. Stir in the cheese till melted and creamy.
02 -
Put the first 9 things in your slow cooker. On LOW, let it go for 7 hours, or on HIGH, 3 hours. Mash up some veggies, toss them back in, add the half-and-half, and let it cook another 15 minutes. Mix in the cheese at the end.
# Notes:
01 -
Ideal for using up leftovers.
02 -
Mashed veggies make the soup thick naturally.
03 -
Pick stovetop or slow cooker depending on your schedule.
04 -
Makes about 12 cups of soup.