Ingredients:
1 package (12 ounces) bacon
1/ 1/2 cups chopped onion
6 cups chicken broth
2 pounds baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced, cooked ham
1 container (8 ounces) sour cream
2/ 1/2 cups shredded sharp Cheddar cheese
3/4 cup sliced green onions
Method:
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. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. 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 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. Enjoy.
1 package (12 ounces) bacon
1/ 1/2 cups chopped onion
6 cups chicken broth
2 pounds baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced, cooked ham
1 container (8 ounces) sour cream
2/ 1/2 cups shredded sharp Cheddar cheese
3/4 cup sliced green onions
Method:
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. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender. 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 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. Enjoy.
