Instructions:

1. In a saucepan, mix the ham base with some chicken broth and stir well until mixture becomes smooth.
2. While in a separate stock pot, sauté the onions in some melted butter until all the onions becomes transparent and caramelizes
3. Then add the potato cubes and some ground pepper to taste to the caramelized onions.
4. Next, add the chicken broth mixture to the stockpot and make sure that you mix all the ingredients well.
5. Turn the flame up to bring the mixture to a boil. Don’t forget to constantly stir the soup to avoid the mixture from forming lumps.
6. In another small pan, slowly add flour to some melted butter to make some roux. Roux is a French mixture that serves as a thickening agent for soups and sauces. Make sure you don’t over cook the roux, as it may not mix well with the soup anymore.
7. Stir constantly while cooking until you get a light golden color.
8. Make sure that your soup mixture isn’t too hot as it may instantly cook the roux when you add it. Slowly add the roux to the soup mixture while mixing everything with a wire whisk.
9. Lastly add some milk and let it simmer
10. Serve hot and top with fried bacon bits

Serves 4-6