8 cups chicken stock
4 cups cooked ham, cubed
4 tablespoons rosemary, dried
2 pounds bacon, diced
2 large onions, chopped
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, chopped
1-1/2 cups heavy cream

Pour chicken stock into a large pot over medium heat and bring to a simmer. Stir in the cubed ham and 2 tablespoons of rosemary.

In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon and add to stock pot. Drain half of the bacon grease; return skillet to medium heat. Stir in onions, leeks, garlic and green onions and cook until tender. With slotted spoon, add mixture to the larger pot.

Place cubed potatoes, carrots and remaining 2 tablespoons of rosemary to pot and simmer until vegetables are tender, about 20 minutes. Turn off heat and add cream to pot, stirring to combine.

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