Ham Broccoli and Potato Soup

    Ham Broccoli and Potato Soup


    68 people made this

    About this recipe: This soup has winter comfort food written all over it. It's thick, creamy and packed full of flavour. Broccoli is simmered with potatoes, ham and small dumplings in a cheesy soup base.

    Serves: 8 

    • 50g butter
    • 1 stick celery, sliced
    • 1 onion, chopped
    • 1 carrot, peeled and diced
    • 4 cloves garlic, finely chopped
    • 4 potatoes, peeled and cubed
    • 1 litre chicken stock
    • 1/8 teaspoon cayenne pepper
    • 1/2 teaspoon ground thyme
    • 2 tablespoons dried parsley
    • 1 egg
    • 125g plain flour
    • 270g diced cooked ham
    • 950ml milk
    • 1 head broccoli, chopped
    • 340g grated Cheddar cheese
    • salt and pepper to taste

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. 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 the 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.
    2. 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.

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