Another fall soup recipe; I can't get enough!
1/4 c butter
1/4 c flour
2.5 c milk
2.5 c half and half
2 chicken bullion cubes, smashed
8 oz cream cheese, softened
2-3 cups cooked chicken
1 8 oz package smoked prosciutto, chopped
1 c shredded Swiss cheese
Salt and pepper to taste
Garlic powder and onion powder to taste
Melt butter in non-stick pot and add flour to make a roux. Cook for about a minute. Add in milk, half and half, and bullion cubes. Heat for a couple minutes over medium heat. Add cream cheese. Stirring constantly, bring to a boil to thicken. When thick, remove from heat. Add chicken, prosciutto, and Swiss cheese. Season to taste. Serve with toasted sourdough bread for dipping.