Danish Potato Soup Recipe

• 1 Ham Bone
• Water (as required)
• 2 Potatoes (peeled and diced)
• 6 Green Onions (sliced)
• 3 stalks Celery (chopped)
• ¼ cup fresh Parsley (minced)
• 2 cups Cabbage (chopped)
• 2 Carrots (diced)
• 3 tbsp All-Purpose Flour
• 1 cup Light Cream
• Nutmeg (ground, for garnishing)

• Combine ham bone and 2 quarts of water in a soup kettle. Boil the liquid.
• Reduce the flame and simmer for 1 hour till the meat pulls away from the bone.
• Remove the ham bone and cool it.
• Trim any meat left and dice it.
• Discard the bone and return back the ham to the kettle.
• Add potatoes, green onions, parsley, cabbage and carrots. Stir and cook for 40 minutes.
• Mix flour with ¼ cup cold water.
• Pour the flour water to the soup, stirring constantly.
• Boil the soup and cook for further 2 minutes.
• Reduce heat and add in light cream. Stir.
• Remove the soup from heat and ladle into soup bowls.
• Garnish each bowl with nutmeg and serve immediately.