Easter Ham Bone Soup

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
• 1/2 cup water
• 1/3 cup all-purpose flour
• 1 cup light whipping cream

Directions

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.