I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon and added a couple Tablespoons of butter. Cooked the onion and leeks till soft, added the carrots, 2 chopped celery stalks and cooked for about ten minutes. Added about a third of a cup of flour to make a roux, let cook for about a minute, stirring constantly. Added the chicken broth, and ham. Brought to a simmer. Added about a 1 1/2 tsp dried crushed rosemary and about 1 1/2 tsp dried thyme. Let simmer for about 15 minutes while I diced the potatoes. Added potatoes and let simmer for about 1/2 hour. Used a potato masher in the pot to mash some of the potatoes to bring it to the consistency I was looking for. Added one cup of cream. Served garnished with chopped scallions and cheddar cheese, fresh ground pepper, along with hot sourdough bread and a nice red wine.
This was fabulous!! Such a big pot, great for planned overs!! Timing note: Preparation took me an hour and a half. Lots of peeling and chopping, but it was well worth it. I did add another 2 Cups of Chicken broth towards the end. I think next time I might add a cup or 2 of frozen peas towards the end of the cooking time for a little color.
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I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon...