One-pot Ham & Potato Soup
  1. In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
  2. Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
  3. Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
  4. Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
  5. Add the chicken broth and bay leaves.
  6. Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
  7. Remove bay leaves and stir in cream. Return to a simmer and serve.