Chicken Cordon Bleu Soup

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small head cauliflower, coarsely chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups half-and-half cream
• 1 cup finely cubed fully cooked ham
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Swiss cheese

1. In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes.
2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.

butter, olive oil, head cauliflower, onion, garlic, allpurpose, chicken broth, chicken, cream, mustard, salt, pepper, swiss cheese

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