chicken cordon bleu soup

it's funny how people react to snow. last weekend, we got hit, just like everyone else on the east coast. i had plans friday to take the baby out for the day, but after watching six inches fall in the morning, i ditched them and stayed inside. mostly because i didn't want to deal with the other idiots driving around that don't realize you actually do have to drive differently when there's this much snow falling. by late saturday morning the snow stopped falling and it was absolutely beautiful outside. all the tree branches were covered in snow. it was picture perfect. other than having to be plowed out of our driveway, we weren't really affected. our power didn't go off, we didn't go to the grocery store to stock up, i didn't even bother getting out the flashlights.

after being stuck in the house for two days, we decided to head out with family for dinner. big mistake. while the weatherman was still talking about how much snow fell and how icy the roads were, we couldn't get over the people who ventured out to eat. our first choice, sticky lips bbq, had an hour plus wait. our second choice, red robin, also had an hour wait. an hour for a hamburger?! so we ended up at five guys. not exactly what we were looking for, but with seven of us and two babies, none of us felt like waiting an hour to eat. moral of the story: everyone else feels just as cooped up as you and it's better to stay home and make dinner.

chicken cordon bleu soup
adapted from double dipped life
45 minutes, serves 4-6

4 medium baking potatoes

2 tablespoons butter

3 garlic cloves, minced

1 medium onion, chopped

1/4 cup flour

2 1/2 cups 2% milk

1 3/4 cups chicken broth

1 cup shredded swiss cheese

2 chicken breasts, cooked and shredded

1 cup diced cooked ham

1. wash your potatoes and pierce them with a fork. microwave on high for 5 minutes. rotate and cook for an additional 5 minutes. check to see if they're tender. they may need a few more minutes and the cook time will vary based on your microwave. cut in half and set aside to cool slightly once done.
2. while the potatoes are cooking, start the soup. place a large stock pot over medium low heat and melt the butter. add the garlic and onion and cook until the onion is translucent, about 5 minutes.
3. add the flour to the pan and whisk until no dry pockets of flour remain. while whisking constantly, slowly add the milk. add the chicken broth and whisk well. bring to a simmer and cook until thickened, about 5 minutes. 
4. while the soup is thickening, scoop the potato out of the skin and cut into small pieces. 
5. once the soup is thickened, add the potatoes, cheese, chicken, and ham. taste and season with salt and pepper. serve hot.