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On a cold night, I made this soup when I wanted chicken cordon bleu but didn’t want the hassle. It takes those classic flavors and turns them into a big comforting hug in a bowl. My family asks for it all the time whether I throw it in the slow cooker before work or let it bubble away on the stove while I do chores.
Why You’ll Crave This
All the awesome taste of chicken cordon bleu, none of the tricky stuff. Creamy broth hugs juicy chicken and tasty ham, making every bite cozy. I like swapping potatoes for cauliflower when I want fewer carbs. It’s my top pick when we’re keeping things chill or friends swing by last minute.
What Goes In the Pot
- Seasonings: Grab salt, pepper, and toss in some garlic powder if you want.
- Chicken Broth: This stuff brings all the flavors together.
- Potatoes or Cauliflower: Your call—both are awesome here.
- Heavy Cream: The secret to that smooth richness.
- Chicken: Shredded or cut up, whatever you’re feeling.
- Carrots: For sweetness and a little pop of color.
- Ham: Little chunks add classic flavor hits.
- Shredded Mozzarella: Melts in, makes it super cheesy and gooey.
Putting It All Together
- Slow Cooker Idea:
- Let your slow cooker do its thing for three hours on high or seven on low, then mix in your cream and cheese right at the end.
- Dishing Up:
- Spoon it into bowls while nice and steamy.
- Get That Cheese Melty:
- Mix in mozzarella and let it turn your soup extra cheesy.
- Stir in Cream:
- Pour in the cream next and give it a minute to heat up.
- Mash the Veggies:
- Scoop out some of the carrots and potatoes, mash ’em, and put them back—it makes the soup thick and hearty.
- Simmer Everything:
- Toss everything in your biggest soup pot and simmer ‘til the potatoes get tender.
Great Side Ideas
We always like it best with some crunchy salad next to it. Sometimes I mix up tomatoes and cucumbers, or just toast up some good bread for dunking. The fresh sides make every spoonful taste even creamier.
Enjoy Later, Too
This soup handles freezing just fine. When it cools down, I ladle it into bags or boxes and stash them away for two months. Gently heat it up when you want it again. I always jot the date on each container so I don’t forget.
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Frequently Asked Questions
- → What's with mashing the potatoes?
It thickens the soup without using flour. The mashed potatoes blend perfectly into the broth for a rich texture.
- → Can I throw in leftover meats?
Absolutely! Leftover chicken or ham works like a charm. Just chop it and toss it into the soup.
- → Why skip heavy cream?
Half-and-half is just rich enough without feeling too heavy. Plus, it holds up better when slow cooking.
- → Does it freeze well?
The texture might change a little because of the dairy, but reheating while stirring smooths it out. It's tastiest fresh though.
- → Stove or slow cooker—any difference?
Not much! Stove is great if you're in a hurry, but slow cooker is best for hands-off cooking.