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Ham Potato Broccoli Soup with Dumplings

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Lunch Dinner Soup
Ham Potato Broccoli Soup with Dumplings
Ingredients
  • 1/4 cup butter
  • 1 yellow onion, chopped
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 4 cloves garlic, minced
  • 4 potatoes, peeled and cubed
  • 4 cups chicken stock
  • 2 tablespoons dried parsley
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 1 egg
  • 4 cups milk
  • 2 cups diced cooked ham
  • 1 head broccoli, chopped
  • 3 cups shredded Cheddar cheese
  • salt and pepper to taste
Instructions
1
Heat the butter in a large cooking vessel over medium heat, allowing it to melt and become warm. Combine the sliced onion, chopped celery, grated carrot, and minced garlic in the hot butter, stirring frequently as they cook until the onion becomes transparent. Introduce the diced potatoes, chicken broth, chopped parsley, dried thyme, and a pinch of cayenne pepper into the mixture; bring it to a rolling boil. Cover the pot, lower the heat, and let it simmer until the potatoes are tender, taking approximately 15 minutes to achieve this.
2
In a separate bowl, whisk together the flour and egg using a fork until the mixture has a coarse texture, similar to grains of rice.
3
Combine milk and diced ham in the stockpot; bring it to a gentle simmer. Gradually add the flour-egg mixture into the soup, stirring constantly to prevent any clumps from forming. Continue to simmer for 10 minutes, occasionally stirring the mixture.
4
Introduce the broccoli florets and shredded Cheddar cheese into the stockpot; cook until the broccoli is tender and the cheese has melted, taking around 5 minutes to achieve this. Season with salt and pepper to taste