Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 30 min. Cook: 3 hours

YIELD: 8 servings (2-1/2 quarts).

I've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. —Erica Winkel, Ada, Michigan

Ingredients:

3 tablespoons butter, melted

1/4 teaspoon garlic powder

1/4 teaspoon pepper

4 cups cubed French bread

SOUP:

1 small onion, diced

1 celery rib, diced

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

3 cans (14-1/2 ounces each) reduced-sodium chicken broth

1/3 cup all-purpose flour

1/3 cup water

1/4 cup white wine or additional reduced-sodium chicken broth

8 ounces reduced-fat cream cheese, cubed

1-1/2 cups Swiss cheese, shredded

1/2 cup shredded cheddar cheese

1/2 pound diced rotisserie chicken

1/2 pound diced deli ham

Directions:

1. For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack.

2. Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender.

3. Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons.

4. Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

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