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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was something I came up with one night when I was in the mood for comfort food. It's rich and hearty and oh so yummy! Ingredients:
3 slices thick slab bacon |
2 cups ham |
1 medium yellow onion |
2 garlic cloves |
2 stalks celery |
2 medium carrots |
3 cups yellow potatoes (about 4 small) |
1 tablespoon fresh rosemary |
1 teaspoon dried thyme |
2 tablespoons chicken base |
1 quart water |
1/2 teaspoon kosher salt |
3/4 cup heavy cream |
2 cups ripped up baby spinach |
Directions:
1. Dice the bacon and ham into large pieces. Set ham aside.
2. Brown the bacon and remove from pan.
3. Chop celery and carrots and add to bacon grease, cook 5 minutes.
4. Chop onion, garlic, and potatoes (1/4 inch dice) and add, along with the reserved ham, to carrots and celery. Cook an additional 5 minutes, just to brown the ham and potatoes slightly.
5. Drain any remaining grease from the vegetable/ham mixture and move to a Dutch oven.
6. Add rosemary, thyme, chicken base, water, and salt (to taste).
7. Bring to a boil and simmer for 15-20 minutes, or until potatoes are just barely done.
8. Add heavy cream and simmer 5 minutes, until potatoes are completely cooked.
9. Turn off heat, toss in spinach and stir until spinach is wilted.
10. Serve with your favorite garlic breadsticks.
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