Slow-Cooker Cordon Bleu Soup
Total TimePrep: 30 min. Cook: 3 hours
Makes8 servings (2-1/2 quarts)
I made this on the stovetop instead of the crock pot and it came out great. I also used an immersion blender after adding the cheeses to make it creamier. Make sure you have reduced sodium broth and I also wouldn't add the salt it calls for. Just a little bit salty for me..hubby loved it
While the recipe looks good, this is not the recipe shown under 100 Slow Cooker Recipes! That version (a video) shows the base as onions and cauliflower blended with broth, making it healthier. Where is that recipe? I love the idea of the healthy base which can be used for all cream based soups.
Seems like an awful lot of sodium in this for including reduced sodium items. Perhaps the deli ham should be not used to help reduce the count?
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I made this soup directed with no changes. It was good, but I did make a few changes that made it good enough to take first place in a soup cook off. First, I sauteed the onions and garlic so you wouldn't have that raw taste that was overpowering. I did double the garlic. I also added 1 teaspoons of thyme and 2 tablespoons of Dijon mustard. After adding the cheeses I used an immersion blender to really make it creamy. I diced the chicken and ham into 1/2 inch cubes. Those are that changes that made this a really great soup.
Don't waste your time on this one. Made it last night and it was TERRIBLE!
I was going to make this recipe until I read all the ingredients including all the dairy products. Unfortunately my husbands dairy allergies do not allow for any kind of dairy. So, often I forego to make a recipe I might enjoy. Seeing that this soup can be frozen I might attempt to prepare it for myself and later use. Keep up the good work; you have fantastic recipes in all your categories.
NGerard - what cooking software package do you use?
I just made this tonight and came back to the web site to download it into my cooking software package. SO GOOD! You don't need to change a thing (although a little extra shredded Swiss on top can't be a bad thing).