Creamy loaded ham and potato soup with bacon
Cooking Instructions
- 1
Cook bacon according to the package (crispy). Allow to cool, then crumble.
- 2
In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Add salt and pepper to taste. About 1tsp of salt. Add chicken bouillon. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.
- 3
Make the roux
In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps and cook until mixture is thick, about 5 minutes. - 4
Combine
Pour flour and milk mixture into the soup and stir. - 5
Turn oven to low, add cheese, bacon and sour cream. Mix until smooth.
- 6
Top with more bacon and chives if desired, serve and enjoy!
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