Chicken Cordon Bleu Soup

2 T butter
2-3 garlic cloves, chopped
1/2 chopped onion
1/4 C flour
2 1/2 C milk
14 oz. chicken broth
salt and pepper to tasts
4 medium baking potatoes, baked
1 C shredded Swiss cheese
1 C cooked, shredded chicken
1 C diced cooked ham

Wash and dry potatoes.  Pierce skin with a fork and microwave for 5 minutes.  rotate and cook another 5 minutes or until done.
In the meantime, in a large stock pot, melt the butter.  Add the garlic and onion and let cook until browned, stirring frequently.
Add the flour to the pan and whisk together; let the mixture cook for 1 minute.  Slowly add milk a little at a time while whisking constantly to avoid lumps.  Add chicken broth and whisk well.  Bring soup to a simmer and heat until thickened, about 5 minutes.
While soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off.  Cut or mash into small pieces.
Turn the heat to medium-low and add the potatoes.  Sprinkle the soup with salt and pepper.
Add the Swiss Cheese, chicken and ham.  Warm through and serve hot.