Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

When you can't decide whether to make potato, ham, or broccoli-cheese soup, try this soup that combines them all!

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 545 Calories

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 2 tablespoons dried parsley
• salt and pepper to taste
• 4 cups milk
• 1 stalk celery, sliced
• 4 cloves garlic, minced
• 1 yellow onion, chopped
• 4 potatoes, peeled and cubed
• 3 cups shredded Cheddar cheese
• 4 cups chicken stock
• 1 head broccoli, chopped
• 2 cups diced cooked ham
• 1 carrot, peeled and diced
• 0.25 cup butter
• 0.125 teaspoon cayenne pepper
• 0.5 teaspoon ground thyme

Recipe Instructions

Step 1

Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.

Step 2

Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.

Step 3

Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.