Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.
Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.
Sauté onion and celery in drippings 5 minutes or until tender; add bacon.
Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.
Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.
Stir in whipping cream and remaining ingredients.
*8 ounces smoked turkey winds, turkey sausage, or kielbasa may be substituted.