Description
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
- ¼ cup butter
- 1 stalk celery, sliced
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 4 cloves garlic, minced
- 4 potatoes, peeled and cubed
- 4 cups chicken stock
- ⅛ teaspoon cayenne pepper
- ½ teaspoon ground thyme
- 2 tablespoons dried parsley
- 1 egg
- 1 cup all-purpose flour
- 2 cups diced cooked ham
- 4 cups milk
- 1 head broccoli, chopped
- 3 cups shredded Cheddar cheese
- salt and pepper to taste
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8