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1
Cut the bacon into small slices and cook in the bottom of your soup pot until they are crisp (not flaccid), over medium high heat.
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2
While the bacon is cooking, peel and chop the yellow onions, garlic, celery, and carrots.
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3
Chop them into small pieces but don't mince them.
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4
Set aside.
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5
When the bacon is crisp, drain most of the fat and add the onions, garlic, celery, and carrots.
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6
Add the vegetable oil and stir, coating everything in the soup pan.
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7
Saute until onions, garlic, celery, and carrots are cooked tender.
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8
Add a quart of water and the ham stock concentrate or four cups prepared ham stock, stir to de-glaze the pot, bring to a boil, cover, and simmer for an hour, stirring once in a while.
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9
After an hour, chop the potatoes into cubes and place in a bowl.
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10
I leave the skins on them, you do not have to if you don't want to, but I think the soup tastes better that way.
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11
Add the potatoes, stir, and bring back to a boil.
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12
Once it is boiling, cover and turn the soup down to medium low, and let it simmer for twenty minutes or until the potatoes are tender.
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13
Once the potatoes are tender, add the half-gallon of milk, three tablespoons of sour cream (more if you want), and the stick of butter.
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14
Let simmer for another twenty minutes, stirring frequently.
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15
Cover between stirrings.
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16
Cut the roots off of the bunch of green onions and chop them into quarter-inch long pieces.
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17
Add them to the soup and cover the pot.
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18
Mix the flour into cold water to form a slurry and add to the soup once the soup is simmering again.
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19
Stir to thicken, then add the cheddar cheese and stir until it is dissolved.
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20
Salt and pepper to taste.
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21
Serve with your favorite bread or dinner roll.
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22
Sour dough goes well with this recipe.
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23
This should yield enough for leftovers, so refrigerate whatever is left over and know that it will be that much more flavorful the next day.
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24
Enjoy!
