Chicken Cordon Bleu Soup

(Courtesy of chef-in-training.com)

Ingredients:
1/4 c. butter
1/4 c. flour
2 1/2 c. half-and-half 
2 1/2 c. milk
1 Tbsp. chicken base or 2 chicken bouillon cubes, crushed
8 oz. cream cheese, softened
2 1/2 c. chopped rotisserie chicken (or cooked chicken breast)
1/2 c. cooked and chopped bacon
1 c. cubed ham
2 c. grated Swiss cheese

Directions:
In a large saucepan melt butter and then add the flour to make a roux.  Cook for about 1 minute.  Add the half-and-half, milk and the chicken base.  Heat for a few minutes and then add the cream cheese.  While continuously stirring, bring to a boil and add chicken, bacon and ham.  Take off heat and stir in Swiss cheese.  Bring back to the stove on low heat and stir until cheese is melted.