8 oz. bacon, coarsely chopped
4 c. thinly sliced potatoes
½ tsp. salt and pepper
6 c. sliced onions
6 c. chicken or veggie broth
2 tbl. dill
5 cloves minced garlic
4 oz. ham, chopped
1.2 c. sour cream

Cook bacon until brown and crisp. Drain on paper towels, reserving drippings in pot.

Add onions to pot. Cook, covered, until wilted. Remove lid and continue to cook until golden brown. Add garlic. Stir in potatoes. Add broth, ham, salt and pepper and bring to a boil. Cook until potatoes are tender. Add dill.

Remove from heat and stir in sour cream. Serve topped with bacon.