1 ½ cups leeks, white only, cleaned of sand and diced
1 cup celery, small dice, about two large stalks
2½ cups carrots, one inch dice
2 tablespoons fresh garlic, minced
2 teaspoons dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 cups frozen kernel corn
1 15.5-ounce can small white beans, drained and rinsed
1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
1 cup light cream
Instructions
begin by creating the stock. Add all stock ingredients to a pot and convey to a boil. cut back to a simmer and cook uncovered for 2 hours. Strain stock and choose meat from bone. Discard the remainder. This step will be tired advance and also the stock frozen till required. Cool and freeze in nothing lock gallon luggage.
combine ham stock with vegetable stock and warmth. style and regulate seasoning, however salt as long as required.
during a giant Dutch kitchen appliance or significant bell-bottom soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes till simply wanting crisp.
Add leeks, celery and carrots and cook for 5 minutes.
Add garlic and cook one minute.
Add stock, thyme, bay leaves, tomato and ex gratia cheese rinds. bring back a boil and cut back to a simmer.
Simmer uncovered for regarding quarter-hour or till vegetables square measure simply wanting tender.
Add potatoes and kale and convey back to a boil then simmer till tender, regarding 5 minutes.
Add corn, beans and diced ham and simmer 5 minutes.
Stir in cream and take away from heat.
become aware of bay leaves and cheese rinds and discard. Serve in real time.
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