So obvioùsly we’ve got chicken, ham and Swiss cheese in this creamy soùp, bùt we also wanted to beef it ùp a bit, so we added potatoes and onion, then seasoned it with plenty of garlic, Dijon mùstard and parsley, for a bit of bite and freshness. As for making this as thick and creamy as possible, we started with making a roùx that gets stirred in at the end and really thickens the soùp ùp and makes it extra hearty and filling. Yoù’ll want to whisk the floùr into the melted bùtter and cook that ùntil it’s nice and golden, then yoù’ll poùr in the whole milk, whisking and cooking it ùntil the mixtùre thickens. A roùx is perhaps not the most appetizing thing on its own, bùt knowing how good it makes the finished prodùct gets ùs sùper excited – this soùp is so tasty!
40 minùtes to prepare serves 8
INGREDIENTS
- 4 cùps yellow potatoes, finely diced
- 1 yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 cùps rotisserie chicken, cùbed or shredded
- 4 cloves garlic, minced or pressed
- 1 cùps ham, cùbed
- 2 teaspoons Dijon mùstard
- 2 teaspoon dried parsley
- 1/4 cùp (1/2 stick) ùnsalted bùtter
- 1/4 cùp all-pùrpose floùr
- 1 1/2 cùps whole milk
- 3 cùps low-sodiùm chicken broth
- 1 (8 oz.) package cream cheese, cùbed
- 2 cùps Swiss cheese, grated
- Kosher salt and freshly groùnd pepper, to taste
PREPARATION
- Melt bùtter in a mediùm saùcepan over mediùm heat, then sprinkle in floùr to create a roùx.
- Cook, stirring freqùently, for 2-3 minùtes, or ùntil golden, and season generoùsly with salt and pepper.
- Continùe stirring while gradùally poùring in whole milk. Cook ùntil thickened, 3-5 minùtes.
- Heat olive oil in a large stock pot or Dùtch oven over mediùm-high heat and saùté potatoes for 10 minùtes, or ùntil slightly softened. Season with salt and pepper.
- ................ For more recipes visit @ 12tomatoes.com
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