• 15servings
  • 40minutes
  • 438calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsSilicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups chicken or ham stock

  2. 4 cups cubed Country ham

  3. 4 tablespoons dried rosemary

  4. 2 pounds bacon, diced

  5. 2 large onions, diced

  6. 3 leeks, diced

  7. 3 cloves garlic, minced

  8. 6 green onions, diced

  9. 6 large potatoes, cubed

  10. 1 pound carrots, cubed

  11. 1 1/2 cups heavy cream

Instructions Jump to Ingredients ↑

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

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

  3. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.


Send feedback