Cordon Bleu Soup

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"Your favorite dinner just became your favorite soup! Tender chunks of chicken and ham are swirled into a cheesy, creamy potato soup."
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servings 444 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1433 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cut chicken into cubes. Heat oil in Dutch oven, adding chicken and ham. Saute meat, stirring to keep from sticking for about 5 minutes. Add frozen potatoes, soup and soymilk. Cook over low heat for 8 minutes, until potatoes are soft.
  2. Add Swiss cheese and mustard, stirring gently to combine all ingredients. Heat until cheese is melted stir to blend well.



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This was very filling. I will use southern style hash browns next time. I didn't care for the pepper and onion taste from the O'Brien potatoes in my corson Bleu. They over powered the swiss c...

The best soup we have ever made! I doubled the recipe for a potluck and we still had some left over. Added white pepper and extra soy milk just to thin it out a bit but other than that, stuck ...

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