Chicken Cordon Bleu Soup

LDS Living Soup Competition: 2nd Runner Up

Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.  Ingredients: 2 tablespoons butter 2-3 garlic cloves, chopped 1/2 chopped onion 1/4 cup flour 2 1/2 cups milk (I used skim and it was fine!) 14 oz chicken broth  Salt and pepper to taste  4 medium baking potatoes, baked 1 cup shredded Swiss cheese 1 cup shredded chicken, cooked (I think a rotisserie would be fabulous) 1 cup diced cooked ham Directions: Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.  In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!  Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.  Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go. Add the Swiss cheese, chicken, and ham. Warm through and serve hot.  To eat leftovers, you might have to add some more milk or chicken broth to reheat.