Chicken Cordon Blu Soup

• 2 gal. chicken broth
• 2 qt. of heavy cream
• 1 lb (.5 kg). of ham diced
• l lb. of swiss cheese diced
• 2 lbs (.9 kg) of chicken, diced
• 2 small onions diced
• 2-1/2 cups (600 ml) celery diced
• salt and pepper to taste

1. In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
2. In medium pot place: heavy cream and swiss cheese, heat until cheese is melted.
3. Add cheese to large pot and add salt and pepper to taste.
4. Thicken with corn starch.
5. Bring to boil, then serve.

chicken broth, heavy cream, swiss cheese, onions, celery, salt

Taken from online-cookbook.com/goto/cook/rpage/0000A4 (may not work)