Slow-Cooker Cordon Bleu Soup

• 3 tablespoons butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 cups cubed French bread
• 1 small onion, diced
• 1 celery rib, diced
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1/3 cup all-purpose flour
• 1/3 cup water
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 8 ounces reduced-fat cream cheese, cubed
• 1-1/2 cups Swiss cheese, shredded
• 1/2 cup shredded cheddar cheese
• 1/2 pound diced rotisserie chicken
• 1/2 pound diced deli ham

1. For croutons, preheat oven to 375u0b0. 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. Remove to wire racks to cool completely.
2. Meanwhile, in a 4- or 5-qt. slow cooker, combine the next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, about 2 hours.
3. 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.
4. 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 and adding a little broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

butter, garlic, pepper, bread, onion, celery, garlic, salt, pepper, chicken broth, flour, water, white wine, cream cheese, swiss cheese, cheddar cheese, rotisserie chicken, deli ham

Taken from www.tasteofhome.com/recipes/slow-cooker-cordon-bleu-soup/ (may not work)