Prep Time::40 mins
Cook Time::40 mins
Total Time:: 1 hr 20 mins
Servings::15
Ingredients
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8 cups chicken or ham stock
4 cups cubed country ham
4 tablespoons dried rosemary, divided
2 pounds bacon, diced
6 green onions, diced
3 leeks, diced
2 large onions, diced
3 cloves garlic, minced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream
Directions
Heat stock into a large pot set over medium heat to a simmer. Stir in ham and 2 tablespoons rosemary.
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp. Transfer bacon, using a slotted spoon, to pot. Discard half the bacon grease, reserve remaining grease in skillet. Return skillet to medium heat. Stir in green onions, leeks, onions, and garlic; cook until tender, then add to pot.
Add potatoes, carrots, and remaining 2 tablespoons rosemary to pot; simmer until vegetables tender, about 20 minutes. Off heat, stir in cream.