Cordon Bleu Potato Soup Recipes

SLOW-COOKER CORDON BLEU SOUP

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.

POTATOES CORDON BLEU

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.

CORDON BLEU POTATO SOUP

Steps:

• 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.

CHICKEN CORDON BLEU POTATOES

Steps:

• Wash and slice yellow potatoes and boil them for about 7 to 10 minutes or until fork tender.
• In a medium sauce pan melt the butter over medium heat. Then add in the flour and stir with a whisk until well blended. Then add in milk and continue stirring with a whisk until smooth and creamy.
• Then stir in onion powder, garlic salt, and salt and pepper.
• Lightly grease a 9 x 9 inch square baking dish. Cover bottom of pan lightly with about 1/4 cup of the sauce. Spread half of the sliced potatoes in the pan. Then spread half of the sliced potatoes in pan. Top with half of the ham and half of the chicken. Pour half of the sauce and then top with about 1/2 cup of cheese. Then repeat layers starting with potatoes, ham, chicken, sauce and 1/2 cup of cheese.
• Bake in 375 oven for 25 to 30 minutes until heated through. Then top with remaining 1 cup of cheese and cook for a few more minutes until cheese is melted.

MEATLOAF CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

CHICKEN CORDON BLUE WITH POTATOES

Steps:

• Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Potatoes, Sauce Mix, margarine, boiling water and mushrooms in ungreased pan until margarine is melted.
• Place 1 slice cheese around each chicken breast; wrap 2 slices ham around cheese and chicken. Place chicken in pan. Tear off notched corner of Au Gratin Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast.
• Sprinkle bread crumb Topping over cheese-topped chicken. (If using metal pan, be careful when placing in oven--it will be hot.) Bake uncovered 30 to 35 minutes for glass, dark or nonstick pan, 33 to 38 minutes for shiny metal pan or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN CORDON BLEU CHOWDER

Steps:

• In 3-quart saucepan, hHeat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
• Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

CREAMY CORDON BLEU BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
• Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

CHICKEN CORDON BLEU SOUP

Steps:

• Saute the chicken cubes in a little oil until they are lightly browned.
• In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
• In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
• Add cheese mixture to the large pot and add salt and pepper to taste.
• Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want.
• Bring to a boil; then serve.
• Garnish with additional grated Swiss cheese, if desired.