Step 1

Cook bacon in a large skillet over medium heat until browned. Remove and set aside.

Step 2

In a large Dutch oven (7-quart) or large stockpot, melt butter over med-low heat. Whisk in flour until smooth (no lumps).

Step 3

Gradually stir in milk, cream, and buttermilk, mixing constantly until fully incorporated and slightly thickened.

Step 4

Add salt and pepper. Add in potatoes and scallions. Bring to a boil, stirring frequently, making sure to scrape the bottom.

Step 5

Turn heat down to a low simmer, cover and cook for 10 minutes. Add sour cream, ham, bacon, cheese. Stir until cheese is melted. Serve.