About this recipe:This is a chowder-like soup, it's thick, creamy and truly delicious. Ham is simmered with bacon, leeks, potatoes and carrots in a creamy chicken stock. This soup tastes even better the next day.
Makes: 14 - 16 servings
2 litres chicken stock
550g cubed dry-cured ham
4 tablespoons dried rosemary
900g streaky bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, finely chopped
6 spring onions, finely chopped
6 large potatoes, cubed
450g carrots, cubed
350ml double cream
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Pour stock into a large pot set over medium heat and bring to a simmer. Stir in the ham and 2 tablespoons rosemary.
In a large frying pan over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon and add to pot. Drain half of the bacon fat and return frying pan to medium heat. Stir in onions, leeks, garlic and spring onions; cook until tender, then add to pot.
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.