Easter Ham Bone Soup

Recipe View 1 hrs In a large stockpot, combine 3 quarts of water and the ham bone. Bring to a boil and cook until the meat easily separates from the bone, approximately 1 hour. Remove the bone and let it cool until you can handle it. Then, carefully remove as much meat as possible. Place the meat in a resealable plastic bag, seal, and refrigerate.

Recipe View 8 hrs Pour the broth into a large bowl. Cover and refrigerate for at least 8 hours, or overnight. This allows the fat to solidify for easy removal. Skim off and discard any solidified fat from the top of the chilled broth. Transfer the defatted broth to a large pot.

Recipe View 45 mins Bring the broth to a boil. Add the diced potatoes, chopped cabbage, chopped celery, and the reserved ham meat. Reduce the heat to a simmer and cook until the potatoes are tender, about 45 minutes.

Recipe View 5 mins In a small bowl, whisk together 1/2 cup of water and the flour until smooth, creating a slurry. Gradually whisk the slurry into the simmering soup until it thickens slightly. Stir in the light cream until it's fully incorporated and the soup is creamy.

Recipe View Stir in the chopped green onions just before serving. Season with salt and pepper to taste. Ladle into bowls and enjoy!