Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

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.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 45 mins

    TOTAL : 1 hr 10 mins

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • 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.

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

  • 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.

Per Serving: 545 calories; protein 27.2g; carbohydrates 42.8g; fat 29.8g; cholesterol 112mg; sodium 1189.1mg.