Ingredients

The following ingredients have 8 Servings
  • 4 cups yellow potatoes, finely diced
  • 1 yellow onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 cups rotisserie chicken, cubed or shredded
  • 4 cloves garlic, minced or pressed
  • 1 cups ham, cubed
  • 2 teaspoons Dijon mustard
  • 2 teaspoon dried parsley
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups low-sodium chicken broth
  • 1 (8 oz.) package cream cheese, cubed
  • 2 cups Swiss cheese, grated
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Melt butter in a medium saucepan over medium heat, then sprinkle in flour to create a roux.
  • Cook, stirring frequently, for 2-3 minutes, or until golden, and season generously with salt and pepper.
  • Continue stirring while gradually pouring in whole milk. Cook until thickened, 3-5 minutes.
  • Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté potatoes for 10 minutes, or until slightly softened. Season with salt and pepper.
  • Add onion and sauté for another 5-7 minutes, or until translucent, then add garlic and cook for 1-2 minutes, or until fragrant.
  • Season with salt and pepper, mustard and dried parsley, then add in chicken and cubed ham. Pour in chicken broth and bring to a boil.
  • Reduce heat to medium-low and simmer for 15 minutes, then stir in thickened roux. Cook for 5-10 minutes, or until warmed through, then mix in cubed cream cheese and cook until melted.
  • Repeat with Swiss cheese, stirring until soup is melted and thickened.
  • Taste and adjust seasoning, if necessary, then transfer to serving bowls and serve hot.