Loaded Potato Soup

Cook Bacon & Onion: In a 12-inch skillet, cook the bacon over medium heat for 6 to 7 minutes until crisp. Drain the bacon on paper towels and crumble it, setting it aside. Reserve 2 tablespoons of the drippings in the skillet. Add the chopped onion and cook over medium-high heat for about 6 minutes, until almost tender.
Cook Potatoes: In a 6-quart Dutch oven or large pot, combine the cooked onion, chicken broth, and cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are very tender.
Make the Roux: Meanwhile, in the same skillet used for the bacon, melt the butter over low heat. Stir in the flour with a whisk until smooth. Cook and stir for 1 minute. Gradually whisk in 2 cups of the milk.
Finish the Soup Base: Pour the milk mixture into the potato mixture. Add the remaining 2 cups of milk, the salt, and pepper. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
Add Fillings & Serve: Stir in the diced cooked ham, half of the crumbled bacon, the sour cream, 2 cups of the shredded Cheddar cheese, and ½ cup of the sliced green onions. Cook, stirring occasionally, until the cheese is melted and the soup is thoroughly heated. Top individual servings with the remaining bacon, cheese, and green onions.

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