4. Build the Soup Base
Pour the milk mixture into the pot with the potatoes and broth. Add the remaining 2 cups of milk, along with the salt and pepper. Cook over medium heat, stirring frequently, until the soup thickens and bubbles.
5. Add the Fillings
Stir in the diced ham, half the bacon, the sour cream, 2 cups of Cheddar cheese, and ½ cup of green onions. Cook gently until the cheese melts and the soup is heated through.
6. Serve with Toppings
Ladle the soup into bowls and garnish each serving with the remaining bacon, cheese, and green onions. Serve hot, with a slice of crusty bread or a side salad for a complete meal.
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