Easter Ham Bone Soup

Ingredients

• 3 quartss water
• 1 ham bone
• 5 potatoes , cut into 1-inch cubes
• 4 cups chopped cabbage
• 2 large stalks celery , chopped
• 5 greens onions , chopped, or more to taste
• 0.5 cups water
• 0.33 cups all-purpose flour
• 1 cup light whipping cream

Instructions

1. 1

   Bring 3 quarts water and ham bone to a boil in a large stockpot. Boil until meat comes off easily from bone, about 1 hour. Remove bone from broth, allow to cool enough to touch, then remove as much meat as possible. Transfer meat to a resealable plastic bag; seal the bag and refrigerate.

2. 2

   Pour broth into a large bowl; cover and refrigerate 8 hours to overnight. Skim and discard any fat from the top of chilled broth; transfer broth to a large pot.

3. 3

   Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham meat. Reduce heat and simmer until potatoes are tender, about 45 minutes.

4. 4

   Whisk together 1/2 cup water and flour in a small bowl until smooth; whisk into soup until thickened. Stir in light cream until incorporated.