This is from my friend, Elizabeth and it is SO good. You can substitue ham bits (leftovers maybe?) for the bacon.
6-8 slices bacon, fried crisp, reserve drippings
1 c diced yellow onions
2/3 c flour (sometimes too much – add slowly until you have a rue)
6 c chicken stock
4 c diced, peeled baked potatoes
2 c heavy cream (or half and half)
¼ c chopped parsley
1 ½ t granulated garlic
1 ½ t dried basil
1 ½ t salt
1 ½ t red pepper sauce
1 ½ t coarse black pepper
1 cup Cheddar Cheese
¼ c diced green onions
Chop bacon; reserve. Cook yellow onions in drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not boil. Add cheddar cheese and green onions; heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes about 8 servings.