1-Step One: Prepare Your Base Aromatics Start by placing a large pot or Dutch oven over low heat. Add the 1/4 cup of butter and let it melt slowly. Once the butter has melted, add your diced white onion. Cook the onion gently for about 2-3 minutes until it becomes soft and translucent. You don’t want to brown the onion here, just soften it to release its natural sweetness. This step builds the flavor foundation for your entire soup, so don’t rush through it.

2-Step Two: Add Garlic for Aromatic Depth Once your onions are softened, add the minced garlic to the pot. Garlic cooks much faster than onion and can burn quickly, so stir it constantly for about 30 seconds. You’ll know it’s ready when you can smell that wonderful garlicky aroma filling your kitchen. Burnt garlic tastes bitter, so keep a close eye on this step and remove the pot from heat temporarily if needed.

3-Step Three: Create Your Thickening Base Sprinkle the 1/4 cup of flour over your butter, onion, and garlic mixture. Stir continuously for about one minute to cook the flour. This step is crucial because raw flour has an unpleasant taste, but cooking it removes that raw flavor while maintaining its thickening power. The mixture will form a paste-like consistency, which is exactly what you want. This roux will help create that silky, velvety texture that makes restaurant-quality soups so satisfying. If you’re making the keto version, simply skip this step and move on to adding your liquids.

4-Step Four: Add Liquids Gradually Now comes one of the most important steps for achieving a smooth soup. Slowly whisk in your 3 cups of chicken broth, pouring it in a steady stream while whisking constantly. This gradual addition prevents lumps from forming in your soup. Once the broth is incorporated, add your 2 cups of half-and-half the same way. Continue whisking until everything is well combined and smooth. Bring this mixture to a gentle simmer, but don’t let it boil, as high heat can cause dairy products to separate.

5-Step Five: Incorporate the Cheeses Reduce your heat to low before adding the cheeses. First, add your 8 ounces of softened cream cheese, breaking it into smaller pieces to help it melt more easily. Stir until the cream cheese is completely combined with no visible lumps remaining. The cream cheese adds a wonderful tang and extra creaminess that makes this soup memorable. Next, gradually stir in the 1 1/4 cups of shredded Swiss cheese, adding it a handful at a time and allowing each addition to melt before adding more. Stirring in a figure-eight motion helps distribute the cheese evenly throughout the soup.

6-Step Six: Add Protein and Finish Finally, add your 2 cups of rotisserie chicken and 1 cup of diced ham to the pot. These proteins are already cooked, so they just need to heat through. Stir gently to combine and let the soup simmer on low for about 5 minutes until everything is heated evenly. Taste your soup and adjust seasonings as needed. A little salt and black pepper usually suffice, but you might also enjoy a pinch of paprika or a dash of Dijon mustard for added depth. Your Chicken Cordon Bleu Soup is now ready to serve!