Rich, creamy, and filled with comforting flavors. Perfect for chilly days or a cozy family dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6–8
Ingredients
- 12 oz bacon
- 1½ cups chopped onion
- 6 cups chicken broth
- 2 lb baking potatoes, peeled and cubed
- ⅔ cup butter
- ¾ cup all-purpose flour
- 4 cups milk, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup diced cooked ham
- 8 oz sour cream
- 2½ cups shredded sharp Cheddar cheese, divided
- ¾ cup sliced green onions, divided
Instructions
1. Cook the Bacon
• In a large skillet, cook bacon over medium heat 6–7 minutes, until crisp.
• Drain, crumble, and set aside.
• Reserve 2 tablespoons of drippings in skillet.
2. Cook the Onion & Potatoes
• Add onion to the skillet with drippings and cook 5–6 minutes until softened.
• Transfer onion to a large pot with chicken broth and potatoes.
• Bring to a boil, then simmer 10 minutes or until potatoes are tender.
3. Make the Roux
• In the bacon skillet, melt butter over low heat.
• Whisk in flour until smooth; cook 1 minute.
• Slowly whisk in 2 cups of milk until blended.
4. Build the Soup
• Add milk mixture to the pot with potatoes.
• Stir in remaining 2 cups milk, salt, and pepper.
• Cook over medium heat, stirring, until thickened and bubbling.
5. Add Toppings & Finish
• Stir in diced ham, half the bacon, sour cream, 2 cups cheese, and ½ cup green onions.
• Heat gently until cheese melts and soup is warmed through.
6. Serve
• Ladle into bowls.
• Top with remaining bacon, cheese, and green onions.
• Serve hot.
Tips for Best Results
Use Russet potatoes for the classic creamy texture.
If soup becomes too thick, add a splash of milk.
For a smoother finish, lightly mash some potatoes in the pot.
Optional Substitutions
Turkey bacon or turkey sausage instead of ham
Half-and-half for a richer soup
Low-fat milk for a lighter option
Storage
Refrigerate: Up to 3–4 days in an airtight container
Reheat: Gently on the stovetop; add milk if needed to thin