You will need:
- 6 slices bacon, chopped
- 3 tablespoons flour
- 2 1/2 cups chicken broth
- 2 1/2 cups fat free milk
- 2 tablespoons light sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack
- 1 1/2 cup diced ham
- 1 medium onion, diced
- 3 large baking potatoes, baked, peeled and chilled, diced into bite size pieces
- 3 green onions, diced
- In a large dutch oven or soup pot cook bacon until crispy. Remove and set aside. Reserve 3 tablespoons pan drippings.
- Add 3 tablespoons of flour to the pan drippings. Whisk and cook one minute over medium heat (Note: Cooking the flour for a minute or so helps prevent your soup from having a pasty taste.) Whisk in the chicken broth. Slowly, whisk in the milk. Cook for 2-3 minutes or until the milk is warmed through. Whisk in sour cream. Add in cheddar and jack cheeses and stir soup until the cheeses have melted. Add in cooked bacon and remaining ingredients except for green onions. Simmer on medium-low heat for 35-40 minutes or until the soup thickens. Stirring occasionally. Do not let boil or you soup will separate.
- Ladle into soup bowls, top with green onions. Serve hot.
This was the perfect soup to make before the end of the work week. It’s very filling. Not like that zero point vegetable soup that Weight Watchers has. After eating that soup, it feels like I never ate a thing. This soup is by no means a diet soup. It has bacon and cheddar cheese in it. In order to thicken the soup you use the bacon fat and add some flour. A good thing, I only had a cup of it.
Ben said he loved this soup. We had some leftover steak from our New Year’s Eve dinner and I threw that into the pot as well.
Yummy! I found this recipe here. I also made her Yukon Gold Potato Skins on Monday this week and those were awesome as well. The skins got so crispy