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Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings
Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Creamy broccoli, ham, and cheese soup with potatoes, parsley, and thyme for a cozy, hearty meal.
Ingredients:
  • 0.25 cup butter
  • 1 yellow onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 4 potatoes, peeled and cubed
  • 4 cups chicken stock
  • 2 tablespoons dried parsley
  • 0.5 teaspoon ground thyme
  • 0.125 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 cups milk
  • 2 cups diced cooked ham
  • 1 head broccoli, chopped
  • 3 cups shredded Cheddar cheese
Instructions:
  • In a large stockpot, melt butter over medium heat. Sauté onion, celery, carrot, and garlic until onion is translucent. Add potatoes, chicken stock, parsley, thyme, and cayenne pepper. Bring to a boil, then cover and simmer until potatoes are tender, approximately 15 minutes.
  • Combine flour and egg in a bowl using a fork until the mixture resembles grains of rice.
  • Combine milk and ham in the stockpot and bring to a simmer. Gradually add flour-egg mixture into the soup while stirring continuously to avoid lumps. Simmer for 10 minutes, stirring occasionally.
  • Combine the vibrant broccoli and rich Cheddar cheese, cooking until the broccoli is tender and the cheese is perfectly melted, usually around 5 minutes. Finish by seasonng with a touch of salt and pepper to uplift the flavors.

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