1 onion (diced)
1 stalk of celery (diced)
2 fresh cloves of garlic (grated)
3-4 tbsp of butter
2 tbsp bacon grease
6-8 potatoes (peeled and sliced to 1/4" rounds)
Water
2 slices of thick cut deli ham (diced)
1 cup of bacon crumbles
1 can of cheddar cheese soup
1 can of milk (using empty soup can)
1 cup of sour cream
S & P to taste
Saute onion, celery, and garlic in butter and bacon grease on medium heat until translucent and tender. Add in the potatoes, bacon, and ham and add enough water to cover. Raise the heat to medium/high and boil until potatoes are fork tender but not mushy.
In a separate bowl, mix the undiluted cheddar cheese soup, can of milk (using the empty soup can), and 1 cup of sour cream and whisk until smooth. Once the potatoes are done, whisk in the cheese soup mixture into the pot of soup and simmer an additional 10-20 minutes.
Serve with Sister Schubert rolls or cornbread if desired.
