• 3 C. ham, cubed
• 1 med. yellow onion, diced
• 1 med. red onion, diced
• 2/3 C. flour
• 16 oz. chicken broth
• 5 lg. potatoes, peeled, baked, and cubed
• 1 C. heavy cream
• 4 oz. sour cream
• 1/4 C. parsley
• 1 1/2 tsp. garlic powder
• 1 tsp. basil
• 2 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. red pepper sauce
• 1 C. cheddar cheese

Preheat oven to 400 degrees. Peel and wrap potatoes in aluminum foil and place in oven for approx. 1 hr. In large pot, fry ham. Add onion and saute until transparent, approximately 3 minutes. Scoop ham and onions into bowl and set aside. Add flour to ham drippings and whisk to prevent lumps until mixture becomes golden brown. Add chicken broth, heavy cream, sour cream, seasonings, and pepper sauce. Reduce heat to low and simmer for 10 minutes. Return ham and onions back to pot and simmer an additional 20 minutes. Take potatoes out of oven, and aluminum foil. Let cool for 5-10 minutes. Cube potatoes and add to soup. Add in cheese and stir until melted. Serve immediately.

This soup goes wonderfully with a tossed salad and warm rolls.