A delightful and hearty soup featuring ham, potatoes, and a creamy base, perfect for a cozy meal.
Cook the bacon in a Dutch oven over medium heat until crispy, then remove and set aside.
Crisping the bacon first adds a smoky flavor to the soup.
In the same pot, sauté the onions and carrots in the bacon drippings until softened.
Cooking the vegetables in bacon drippings enhances their flavor.
Stir in the flour and cook for a minute to remove the raw taste.
Cooking the flour ensures the soup thickens properly.
Gradually whisk in the milk and water, bringing the mixture to a gentle boil.
Whisking prevents lumps from forming in the soup.
Add the potatoes, corn, bouillon, and pepper, then reduce the heat and simmer until the potatoes are tender.
Simmering allows the flavors to meld together beautifully.
Stir in the cheese and ham, cooking until the cheese is melted and the soup is heated through.
Adding the cheese at the end prevents it from curdling.
Crumble the bacon and sprinkle it over the soup before serving.
Garnishing with bacon adds a delightful crunch to each bite.
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