In a large 5-quart kettle, add the olive oil, onion, garlic, and carrots. Cook over medium heat approximately 5 minutes. (until starting to soften)

Add the potatoes, chicken stock, and ham stock. Cover and bring to a boil until the potatoes are almost tender. (I used mine that was saved in the freezer)

Add the ham pieces, pepper and dried parsley. Continue cooking over medium-low heat while you are making the thickening roux.

In a separate sauce pan or cast-iron skillet, add the butter. Once the butter is melted, add the flour and use a whisk to continue stirring until fully incorporated, about 1 minute. Slowly stir in the milk and continue stirring over a medium-low heat until thick.

Once the roux is thick, turn off the heat to the ham and potato stew. Pour the roux into the stew and mix until well incorporated.

Serve on its own or with crackers.