Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings
Description
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.
Ingredients
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1/4 cup butter
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1 yellow onion, chopped
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1 stalk celery, sliced
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1 carrot, peeled and diced
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4 cloves garlic, minced
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4 potatoes, peeled and cubed
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4 cups chicken stock
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2 tablespoons dried parsley
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1/2 teaspoon ground thyme
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1/8 teaspoon cayenne pepper
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1 cup all-purpose flour
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1 egg
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4 cups milk
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2 cups diced cooked ham
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1 head broccoli, chopped
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3 cups shredded Cheddar cheese
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salt and pepper to taste
Directions
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.
2
Meanwhile, mix together flour and egg in a bowl using a fork until mixture resembles grains of rice.
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.
4
Stir in broccoli and Cheddar cheese; cook until broccoli is tender and cheese is melted, about 5 minutes. Season with salt and pepper.