Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings

This broccoli, ham, and cheese soup features potato chunks in a creamy base seasoned with parsley and thyme for a hearty, filling, cold-weather meal.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 569 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 stockpot over medium heat. Cook and stir onion, celery, carrot, and garlic in hot butter until onion is translucent. Stir in potatoes, chicken stock, parsley, thyme, and cayenne pepper; bring to a boil. Cover, reduce heat, and simmer until potatoes are tender, about 15 minutes.

Step 2

Meanwhile, mix together flour and egg in a bowl using a fork until mixture resembles grains of rice.

Step 3

Stir milk and ham into the stockpot; bring to a simmer. Slowly sprinkle flour-egg mixture into soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally.

Step 4

Stir in broccoli and Cheddar cheese; cook until broccoli is tender and cheese is melted, about 5 minutes. Season with salt and pepper.