Serves 8, 40 minutes

INGREDIENTS

• 4 cups yellow potatoes, finely diced
• 1 yellow onion, diced
• 2 tablespoons extra-virgin olive oil
• 2 cups rotisserie chicken, cubed or shredded
• 4 cloves garlic, minced or pressed
• 1 cups ham, cubed
• 2 teaspoons Dijon mustard
• 2 teaspoon dried parsley
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 3 cups low-sodium chicken broth
• 1 (8 oz.) package cream cheese, cubed
• 2 cups Swiss cheese, grated
• kosher salt and freshly ground pepper, to taste

PREPARATION

1. Melt butter in a medium saucepan over medium heat, then sprinkle in flour to create a roux.
2. Cook, stirring frequently, for 2-3 minutes, or until golden, and season generously with salt and pepper.
3. Continue stirring while gradually pouring in whole milk. Cook until thickened, 3-5 minutes.
4. Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté potatoes for 10 minutes, or until slightly softened. Season with salt and pepper.
5. Add onion and sauté for another 5-7 minutes, or until translucent, then add garlic and cook for 1-2 minutes, or until fragrant.
6. Season with salt and pepper, mustard and dried parsley, then add in chicken and cubed ham. Pour in chicken broth and bring to a boil.
7. Reduce heat to medium-low and simmer for 15 minutes, then stir in thickened roux. Cook for 5-10 minutes, or until warmed through, then mix in cubed cream cheese and cook until melted.
8. Repeat with Swiss cheese, stirring until soup is melted and thickened.
9. Taste and adjust seasoning, if necessary, then transfer to serving bowls and serve hot.