In large 16 quart stock pot, add water, chicken broth, ham hocks, ham bone and 3 bay leaves. Cook for several hours or until meat falls off the bones.

Remove ham bone and ham hocks from pot and cut all the meat into small pieces. Remove bay leaves

Place a diffuser under pot to prevent burning. stir occasionally, bring to a boil, then simmer 5 hours or until peas and potatoes are devolved and tiny bits of carrot are left.

A half hour before serving, add bratwurst if using. When bratwurst is cooked, the soup is ready. Enjoy with fresh Brochen!