Ingredients

• 1 package (12 oz) bacon
• 1 1/2 cups chopped onion
• 6 cups chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled and cubed
• 2/3 cup butter
• 3/4 cup all-purpose flour
• 4 cups milk, divided
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp cheddar cheese (about 10 oz), divided
• 3/4 cup sliced green onions, divided

Instructions

1. In a 12-inch skillet, cook the bacon over medium heat for 6–7 minutes or until crisp. Drain on paper towels and crumble. Set aside. Reserve 2 tablespoons of the drippings in the skillet.
2. Add chopped onion to the skillet and sauté in the bacon drippings for about 6 minutes, or until almost tender.
3. In a 6-quart Dutch oven, combine the cooked onions, chicken broth, and cubed potatoes. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until potatoes are very tender.
4. Meanwhile, in the same skillet, melt the butter over low heat. Stir in the flour with a whisk until smooth and cook for 1 minute. Gradually whisk in 2 cups of the milk and stir until thickened.
5. Pour the milk mixture into the Dutch oven with the potatoes. Add the remaining 2 cups milk, salt, and pepper. Cook over medium heat, whisking constantly, until the soup is thick and bubbly.
6. Stir in the diced ham, half of the crumbled bacon, sour cream, 2 cups of the cheddar cheese, and 1/2 cup of the green onions. Continue to cook until heated through and the cheese is fully melted.
7. Serve hot, garnished with the remaining bacon, 1/2 cup cheddar cheese, and 1/4 cup green onions.

Pro Tips

• Use a mix of russet and Yukon Gold potatoes for extra flavor and texture.
• If the soup gets too thick, thin it out with a little more milk or broth.
• Make it ahead! It reheats beautifully and is even better the next day.