Recipe created by Noble Pig | Serves: Serves 8-10
Ingredients:
- 9 slices thick cut bacon, diced
- 12 Tablespoons butter
- 2/3 cup all-purpose flour
- 5 cups whole milk
- 2 cups heavy cream
- 1 cup buttermilk (Bulgarian if you have available)
- 5 russet potatoes, baked, peeled and cubed
- 1/2 cup scallions
- 2 cups leftover ham, diced
- 2 cups shredded extra sharp cheddar cheese (do not use already shredded cheese)
- 1 cup sour cream
- 2 teaspoons coarsely ground black pepper (not fine)
- 1 teaspoon Kosher salt
Directions:
- Cook bacon in a large skillet over medium heat until browned. Remove and set aside.
- In a large Dutch oven (7 quart) or large stockpot, melt butter over med-low heat. Whisk in flour until smooth (no lumps). Gradually stir in milk, cream and buttermilk, whisking constantly until fully incorporated and slightly thickened. Add potatoes and scallions. Bring to a boil, stirring frequently, making sure to scrape the bottom.
- Turn heat down to a low simmer, cover and cook for 10 minutes. Add ham, bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve.
- You can easily add more cheese to the top and place the soup under the broiler for 30 seconds to get that melty cheese look.
- Recipe courtesy of Cathy Pollak