Description
Great way to use the Easter ham bone.
Ingredients
- 3 quarts water
- 1 ham bone
- 5 potatoes, cut into 1-inch cubes
- 4 cups chopped cabbage
- 2 large stalks celery, chopped
- 5 green onions, chopped, or more to taste
- ½ cup water
- ⅓ cup all-purpose flour
- 1 cup light whipping cream
Instructions
- Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily
- about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag
- seal
- and refrigerate.
- Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
- Bring broth to a boil; add potatoes
- cabbage
- celery
- and reserved ham. Continue to simmer until potatoes are tender
- about 45 minutes.
- Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.
Prep Time: 20 mins
Cook Time: 1 hr 55 mins
Total Time: 10 hrs 15 mins
Servings: 10