Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.

• 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
• ¼ cup butter
• 2 tablespoons dried parsley
• salt and pepper to taste
• 4 cups milk
• 1 stalk celery, sliced
• 4 cloves garlic, minced
• 1 yellow onion, chopped
• ⅛ teaspoon cayenne pepper
• 4 potatoes, peeled and cubed
• 3 cups shredded Cheddar cheese
• 4 cups chicken stock
• 1 head broccoli, chopped
• 2 cups diced cooked ham
• ½ teaspoon ground thyme
• 1 carrot, peeled and diced

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.