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Cordon Bleu Potato Soup

“I came up with this recipe when I was looking for a way to use up some leftover ingredients. Yummy!” It's also an easy way to simmer up some hearty comfort in a hurry on chilly days. Noelle Myers - Grand Forks, North Dakota
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings


  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 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


  • 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.
Nutrition Facts
1-1/2 cups: 362 calories, 17g fat (10g saturated fat), 81mg cholesterol, 2287mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 26g protein.

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Average Rating:
  • mistybrass
    Nov 8, 2013

    No comment left

  • aiyanna
    Nov 8, 2013

    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!

  • silverfox2951
    Nov 6, 2013

    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!

  • lindadale
    Nov 22, 2011

    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.

  • Jules1962
    Nov 7, 2011

    very tasty and a quick supper

  • Rob Roye
    Jan 31, 2011

    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.

  • obsessedwithfood
    Nov 10, 2010

    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.

  • Eudocia
    Nov 10, 2010

    I'm with Stovie--canned chicken? No way!

  • noellemyers
    Jul 29, 2010

    When I ORIGINALLY created this recipe - I did make my own soup - used leftover ham and chicken - etc. This was submitted to a 10 minute contest - so it had to use canned ingredients. I don't usually use canned chicken - and a good substitute is the refrigerated oven roasted chicken chunks.

  • stovie
    Apr 6, 2010

    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.