This broccoli, ham, and cheese soup is 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 was a complete meal in a bowl.
Ingredients
- butter: 0.25 cup
- yellow onion: 1 piece (chopped)
- stalk celery: 1 piece (sliced)
- carrot: 1 piece (diced)
- garlic: 4 clove (minced)
- potatoes: 4 piece (cubed)
- chicken stock: 4 cups
- parsley: 2 Tbsp (dried)
- ground thyme: 0.5 tsp
- cayenne pepper: 0.125 tsp
- all-purpose flour: 1 cup
- egg: 1 piece
- milk: 4 cups
- cooked ham: 2 cups (diced)
- head broccoli: 1 piece (chopped)
- cheddar cheese: 3 cups (shredded)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat butter in a large stockpot over medium heat. Cook and stir onion, celery, carrot, and garlic in hot butter until onion is translucent. 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.
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Meanwhile, mix together flour and egg in a bowl using a fork until mixture resembles grains of rice.
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Stir milk and ham into the stockpot; bring to a simmer. Slowly sprinkle flour-egg mixture into soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally.
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Stir in broccoli and Cheddar cheese; cook until broccoli is tender and cheese is melted, about 5 minutes. Season with salt and pepper.
