Chicken Cordon Bleu Soup

INGREDIENTS

3 tbsp

butter

2 tbsp

olive oil (divided)

1/2

large onion (chopped)

carrots (chopped)

stalks celery (chopped)

garlic cloves (minced)

1/3 cup

flour

6 cups

low sodium chicken broth

2 cups

half and half

2 tbsp

cornstarch

2 cups

cooked and cubed ham

2 cups

shredded Rotisserie chicken

russet potato (peeled and chopped into ½” cubes)

1 tbsp

Dijon mustard

bay leaf

1 tsp

dried parsley (or 1 tablespoon fresh)

1/2 tsp

EACH dried oregano, dried thyme

1/4 tsp

EACH red pepper flakes, pepper

2 cups

Swiss cheese (shredded)

salt to taste ((I sub part chicken bouillon))

chopped parsley (optional)

4 cups

cubed French bread

3 tbsp

olive oil

1/8 tsp

garlic powder

salt