Step 1

Combine chicken stock in sauce pan with ham base.

Step 2

Stir until lumps are gone.

Step 3

In separate stock pot: melt first margarine butter measurement; add onion and sauté until transparent.

Step 4

Add potato bite size pieces and pepper.

Step 5

Add chicken stock mix and stir until well mixed.

Step 6

Bring mixture to a boil.

Step 7

In small pan, melt second margarine butter measure and add flour to create a roux.

Step 8

It should be light brown in color.

Step 9

When stock comes to a boil, add roux with a wire whisk.

Step 10

This will cause the soup to start thickening.

Step 11

Return to a boil.

Step 12

Slowly add the milk.

Step 13

If the soup is too thin, make additional roux and add it to the soup.

Step 14

If you need to do this, be sure to cook the roux until a tan color.

Step 15

This will get rid of the raw flour taste.

Step 16

If the soup is too thick, thin it out with more milk.

Step 17

Garnish with cheddar cheese, bacon, and green onions.