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Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings

Potato, Ham, Broccoli, and Cheese Soup with Baby Dumplings

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Dairy

    • 🧈 ¼ cup butter
    • 🥛 4 cups milk
    • 🧀 3 cups shredded Cheddar cheese

  • Vegetables

    • 🧅 1 yellow onion, chopped
    • 1 stalk celery, sliced
    • 🥕 1 carrot, peeled and diced
    • 🥔 4 potatoes, peeled and cubed
    • 1 head broccoli, chopped
    • 🧄 4 cloves garlic, minced

  • Meat

    • 2 cups diced cooked ham

  • Herbs & Spices

    • 2 tablespoons dried parsley
    • ½ teaspoon ground thyme
    • ⅛ teaspoon cayenne pepper
    • 🧂 salt and pepper to taste

  • Staples

    • 4 cups chicken stock
    • 1 cup all-purpose flour
    • 🥚 1 large egg

STEPS

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.

2

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.

3

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

4

Stir milk and ham into the stockpot; bring to a simmer. Slowly sprinkle flour-egg mixture into soup, stirring constantly to prevent clumps.

5

Simmer for 10 minutes, stirring occasionally.

6

Stir in broccoli and Cheddar cheese; cook until broccoli is tender and cheese is melted, about 5 minutes.

7

Season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

569

Calories

  • 31
    Protein
  • 53
    Carbs
  • 27
    Fats

💡 Cut vegetables evenly for more consistent cooking.Use leftover ham to reduce food waste and save cost.Simmer gently to avoid curdling the milk.