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Easter Ham Bone Soup
Easter Ham Bone Soup
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
615 minutes
Transform your Easter ham bone into a comforting soup with creamy potatoes, cabbage, and celery. Indulge in a rich and hearty meal with just a touch of light cream.
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
  • 0.5 cup water
  • 0.33333334326744 cup all-purpose flour
  • 1 cup light whipping cream
Instructions:
  • In a large stock pot, bring 3 quarts of water and a ham bone to a boil. Simmer for about 1 hour until the meat easily falls off the bone. Remove the bone from the broth, let it cool slightly, and shred as much meat off as possible. Place the meat in a resealable bag, seal, and refrigerate.
  • Chill the broth in a large bowl overnight. Remove any fat from the top, then transfer to a large pot.
  • In a pot, bring the broth to a rolling boil then add in the potatoes, cabbage, celery, and the reserved ham. Let it gently simmer until the potatoes are tender, which should take approximately 45 minutes.
  • Combine 1/2 cup water and flour in a bowl, whisk until smooth. Pour the mixture into the potato-ham soup and stir until thickened. Add light cream and stir to incorporate.

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