Ingredients
10
10 servings
- •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
- 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.
Nutritional Facts
Per 10 servings
- Calories: 111
- Carbohydrate: 25g
- Fat: 0g
- Fiber: 4g
- Protein: 3g
- Sugar: 2g
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