SLOW-COOKER CORDON BLEU SOUP
I've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. -Erica Winkel, Ada, Michigan
Provided by Taste of Home
Time 3h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 19
Steps:
- For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack., Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender., Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons., Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.
Nutrition Facts : Calories 384 calories, Fat 23g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 1112mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
POTATOES CORDON BLEU
Make and share this Potatoes Cordon Bleu recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Combine heavy cream, half n half, garlic, salt, pepper and bay leaf in a large pan. Bring to a simmer over medium low heat. Add potato slices and simmer uncovered 10 minutes.
- Spread 3/4 c sour cream in the bottom of a 9x13 casserole dish. Cover with potato cream mixture. Top with remaining sour cream and then parmesan.
- Bake uncovered 20 - 25 minutes or until hot and bubbling with a lightly browned top.
PARMESAN POTATO SOUP
Meet the Cook: Even my husband, who's not much of a soup eater, likes this. Our two boys - ages 5 and 2 - do, too. With homemade bread and a salad, it's a satisfying meal. -Tami Walters, Kingsport, Tennessee
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.
Nutrition Facts : Calories 280 calories, Fat 16g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 800mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
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
Provided by Taste of Home
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes. , Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.
Nutrition Facts : Calories 481 calories, Fat 32g fat (16g saturated fat), Cholesterol 141mg cholesterol, Sodium 1254mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
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