In a large stockpot, place ham hock, water and bay leaves.  Bring to a boil, lower heat and simmer for a minimum of two hours, up to four hours. The meat should be very tender when pierced with a fork, and the exact time will depend on how low your simmer temperature is.  You won’t go wrong by simmering it for a longer time rather than too short a time.  Remove ham hock from stock, allow to cool.  Meanwhile, chop vegetables and after you’ve taken out ham hock, add vegetables, salt, pepper and fresh summer savory to broth and return to a simmer.  Cook for another 30 minutes, until potatoes are tender when pierced with a knife. Once ham hock has cooled enough to handle, pull it apart, separate the meat from the fat and bone and chop meat into bite-sized pieces.  Return meat to the soup, add ¼ cup whipping cream and season to taste with additional salt and pepper. Give the big bone to a lucky dog! Taste and adjust salt and pepper seasoning. Remove and discard bundle of summer savory before serving.  This soup tastes even better the next day after the flavours have had time to fully develop.

Instant Pot

Place ham hock and water into the instant pot.  Set for pressure cook, 45 minutes. Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).  Remove ham hock from water, add remaining ingredients except whipping cream to broth and close lid.  Set pressure cooker time for 12 minutes. After cooking, and pressure has been safely released, open lid and add diced meat and whipping cream.  Stir to combine. Remove the bundle of summer savory before serving. Taste and adjust salt and pepper.