Cordon Bleu Potato Soup Recipe
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1 can (14-1/2 ounces) chicken broth
- 1 cup (4 ounces) shredded Swiss cheese
- 1 cup diced fully cooked ham
- 1 cup 2% milk
- 1 can (5 ounces) chunk white chicken, drained
- 2 teaspoons Dijon mustard
- 1. In a 2-qt. microwave-safe dish, combine all the ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice. Yield: 4 servings.
1-1/2 cup: 362 calories, 17g fat (10g saturated fat), 81mg cholesterol, 2287mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 26g protein
Reviews for Cordon Bleu Potato Soup
"Made it as close to the recipe as on-hand ingredients would allow and cooked it over the stove; everyone loved it. Even my Dad gave his star of approval!"
"I have no problem with rating and commenting on recipes. Everyone is entitled to their opinion. What irritates me is people who rate a recipe then leave a long detailed comment about all the changes they made. They're not rating the recipe because they have created their own. Let's be fair people to the ones that post these recipes!"
"This has been an old standby for my family of 6. I usually have at least 2-3 chicken breasts that I have stewed at sometime for other recipes just for this soup. I also have a bag of other ingredients in the freezer just for this soup. As another person says...if you don't like the canned stuff...use your own ie stewed chicken NOT IN A CAN...make your own cream of potato soup etc."
"very tasty and a quick supper"
"I have made this 3 times so far and love it - with my heavy modifications. I kept the canned soup for convenience, but would prefer to start from scratch. I do add 4 cups of potatoes because I'm feeding 4 hungry kids. Instead of canned chicken (YUCK!!) I grill 4 boneless breasts and cut them up. I double the Swiss cheese and ham. I actually use a ham steak and dice that up, it rocks. I use 1.5 cups whole milk and lose the mustard. I then add a half teaspoon of paprika and a whole teaspoon each of Thyme, Oregano, and Sage. The kids scarf it up and make me scared that I won't have enough left to take for lunch at work the next day.My mods take this to 7 servings if you're fairly hungry. I serve with cornbread."
"I am a big fan of soups and have alot of soup recipes. This recipe isn't in my top 10. However, it is very good and makes a nice, comforting bowl of soup for fall and winter."
"I'm with Stovie--canned chicken? No way!"
"i'm surprised to see this recipe in Taste of Home, it really is quite dreadful and nothing but a glorious mixture of canned stuff. Hate to think what the sodium content must be. IIt's not difficult to make your own soup and especially not to prepare a potato soup from scratch, Nothing cordon bleu about this recipe and one I most certainly will not make."
"For the canned food snobs, you can always make your own cream potato soup and shred up your own cooked chicken."
"Very good and filling soup! I might add some broccoli and peppers next time."
"My 10-year-old son saw this recipe and decided to try making a surprise dinner for us. It was easy for him to make, which was the only good thing. It tasted like canned soup with canned meat. We won't keep this recipe."
"what leftovers ??? most of it comes out of cans !!!"
"Great and simple! We altered it to fit our eating style/likes...I used Jenney-O turkey ham, fat free milk, Sargento light colby jack shredded cheese (we all hate swiss), and the fat free versions of soups...much healthier and still very tasty!"
"This hearty soup is one my family loves, as it's so easy to make and tastes so good. It's a keeper and one we'll be making many more times."
"Although this recipe has 26 g protein which is what I need it has too much sodium and high chol.so I won't be able to try making it.It sounds like a good rich soup but because of health reasons we can't try it."