Loaded Potato Soup

Bacon, ham and potatoes come together to form a cheesy soup – a tasty lunch. ...MORE + LESS -

1 package (375 g) bacon

1 1/2 cups (375 mL) chopped onion

6 cups (1.5 L) chicken broth

2 lb (1 kg) baking potatoes, peeled, cubed

2/3 cup (150 mL) butter

3/4 cup all-purpose flour

4 cups (1 L) milk

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) freshly ground pepper

1 cup (250 mL) diced cooked ham

1 container (8 oz) sour cream

2 1/2 cups (625 mL) shredded sharp Cheddar cheese

3/4 cup (175 mL) sliced green onions

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1

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.