Chicken Cordon Bleu Soup
This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small head cauliflower, coarsely chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups half-and-half cream
- 1 cup finely cubed fully cooked ham
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Swiss cheese
Reviews
This was only so-so for my family. One of us liked it, one was neutral and one didn't like it at all. It was more work than it was worth, as well. The idea was ok, but it just wasn't as good as I had hoped.
Excellent recipe! I used the prechopped cauliflower to save time.
Great hearty winter soup! The instructions were easy to follow, and an immersion blender made it into soup very easily. Next time, I am going to cut down a little on the mustard. The cream smoothed everything out, but it was still a little strong for our tastes. It reheats very nicely and tastes great even as a leftover!
My niece made this soup and gave me some to try. She followed the recipe exactly and I must say, it was quite tasty! I really love cauliflower but was a little skeptical as to how it would be in this soup. All I noticed was a very slight cauliflower taste which really added to the soup and the texture was smooth and creamy. A must try for sure .... a great way to sneak vegetables into your diet!
Absolutely wonderful.
Loved it! Super simple soup and very filling. Will be added into our soup night rotation!
Made as directed except I used 2 medium potatoes instead of cauliflower. Soup was quite tasty and went together very quickly. Will be added to our regular fall and winter rotation.