Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings44 Reviews
- Prep: 25 min
- Cook: 45 min
- Ready In: 1 hr 10 min
“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.” - by Galley Wench
Original recipe yields 8 servings
- Heat the 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. Mix the 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 dumpling 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.
Amount Per Serving (8 total)
- 544 cal
- 29.8 g
- 42.8 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"Very good! This did just hit the spot on a cold winter day here in Minnesota! I added more potato and celery than stated I also heavied up on the cheese just because it looked so good. But Im sure ..." See morethis is a delicious recipe just as it is for sure! My family gobbled this up! A note on the 'dumplings' They are really just a very small noodle rather than an actual dumpling, but I believe they added an extra texture that really made this recipe tasty so I would recommend keeping them. Trust the recipe!"
"We loved this! I wasn't sure how the dumpling would work, but it did! Thanks for the great use of broccoli!..." See more"
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