1. Cook Bacon & Onion
-
In a large skillet, cook bacon over medium heat for 6–7 minutes until crisp.
-
Drain on paper towels, crumble, and set aside.
-
Reserve 2 tablespoons of drippings in the skillet.
-
Add onion and cook over medium-high heat for about 6 minutes, until almost tender.
2. Cook Potatoes
-
In a large Dutch oven or soup pot, combine the cooked onion, chicken broth, and cubed potatoes.
-
Bring to a boil, then reduce heat and simmer for 10 minutes, until potatoes are tender.
3. Make the Roux
-
In the same skillet used for the bacon, melt butter over low heat.
-
Stir in flour with a whisk until smooth; cook for 1 minute.
-
Gradually whisk in 2 cups of the milk until smooth.
4. Finish the Soup Base
-
Pour the milk mixture into the potato mixture.
-
Add remaining 2 cups of milk, salt, and pepper.
-
Cook over medium heat, stirring constantly, until thickened and bubbly.
5. Add Fillings & Serve
-
Stir in diced ham, half the bacon, sour cream, 2 cups Cheddar cheese, and ½ cup green onions.
-
Cook until cheese melts and soup is heated through.
-
Garnish individual bowls with remaining bacon, cheese, and green onions.
