Step-by-Step Instructions

Step 1: Prepare the Ingredients

Before starting, dice the chicken, ham, potatoes, and carrots. Shred the cheeses and measure out your liquids. This ensures a smooth cooking process.

Step 2: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 3: Cook the Chicken

  1. Add the diced chicken to the pot. Season with paprika, thyme, and black pepper.
  2. Cook the chicken until lightly browned and cooked through, about 5-7 minutes.

Step 4: Add the Vegetables and Broth

  1. Stir in the diced potatoes and carrots.
  2. Pour in the chicken broth and bring the mixture to a simmer.
  3. Cover and let it cook for 15-20 minutes, or until the vegetables are tender.

Step 5: Make the Roux

  1. In a separate saucepan, melt the remaining butter over medium heat.
  2. Whisk in the flour and cook for 1-2 minutes until it forms a golden roux.
  3. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens slightly.

Step 6: Incorporate the Creamy Base

  1. Slowly pour the roux into the soup pot, stirring well to combine.
  2. Add the heavy cream and bring the soup back to a gentle simmer.

Step 7: Add the Ham and Cheese

  1. Stir in the diced ham and shredded Swiss cheese. If using cheddar, add it now as well.
  2. Stir continuously until the cheese melts and the soup becomes creamy and smooth. Be careful not to let the soup boil, as this can cause the cheese to separate.

Step 8: Adjust the Seasoning

Taste the soup and adjust the salt and pepper as needed. Remember, ham and cheese are naturally salty, so taste before adding extra salt.

Step 9: Garnish and Serve

Ladle the soup into bowls and garnish with crumbled bacon, fresh parsley or chives, and croutons. Serve with crusty bread or breadsticks for dipping.

Tips for Success

  1. Cheese Tips: For the smoothest soup, grate your cheese fresh rather than using pre-shredded cheese, which often contains anti-caking agents that can affect the texture.
  2. Ham Substitutions: If you prefer, you can use turkey or prosciutto for a different flavor profile.
  3. Thickening Option: For an extra thick soup, blend a portion of the cooked vegetables and return them to the pot before adding the cream.
  4. Make It Ahead: This soup reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days.