Instructions

Directions:

1. Brown the bacon and set aside on a plate with a paper towel to drain the grease.
2. Melt butter in a Dutch oven or large pot. (I use a RockCrock from Pampered Chef).
3. Add flour to melted butter and wisk together until a light brown.
4. Slowly wisk in milk and cook for 2-3 minutes.
5. Add in diced potatoes and 2 Tbsp. of green onion. Bring to a boil.
6. After it boils let it simmer for 20 minutes or until potatoes are tender, then add in your ham.
7. Add in your cheese and sour cream.
8. Salt and pepper to taste, you won’t need a lot of salt due to the cheese.
9. Cut or crumble bacon to add on top of the soup.
10. Serve in a big bowl with mild cheddar cheese, remaining green onions and bacon sprinkled on top.