8 slices bacon, diced

2 large onions, diced

3 leeks, diced

4 ribs celery, diced

4 cloves garlic, minced

2 quarts chicken stock

6 cups potatoes, peeled and diced

2 cups ham, diced

1 Tbsp Kosher salt

1 tsp pepper

1 Tbsp ground thyme

1/2 tsp Tabasco sauce

1 tsp Worcestershire sauce

1/2 pound butter

3 cups flour

2 cups Half & Half

1. Cook bacon and add onions, celery, leeks and garlic. Sauté
2. Add stock, potatoes, ham and seasoning. Bring to simmer
3. Melt butter and whisk in flour to make a smooth roux
4. When potatoes are about half cooked bring soup to a boil and whisk in roux to desired thickness
5. Reduce heat to simmer and cook for 15-20 minutes
6. Add Half & Half. Serve

Variations: To make vegetarian replace chicken stock with vegetable stock and omit bacon and ham (adjust seasonings accordingly)
Cheese and potato leek: Add 2 pounds of cheese after soup is thickened

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