Prep Time::25 mins
Cook Time::45 mins
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
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¼ cup butter
1 yellow onion, chopped
1 stalk celery, sliced
1 carrot, peeled and diced
4 cloves garlic, minced
4 potatoes, peeled and cubed
4 cups chicken stock
2 tablespoons dried parsley
½ teaspoon ground thyme
⅛ teaspoon cayenne pepper
1 cup all-purpose flour
1 large egg
4 cups milk
2 cups diced cooked ham
1 head broccoli, chopped
3 cups shredded Cheddar cheese
salt and pepper to taste
Directions
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.
Meanwhile, mix together flour and egg in a bowl using a fork until mixture resembles grains of rice.
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.
Stir in broccoli and Cheddar cheese; cook until broccoli is tender and cheese is melted, about 5 minutes. Season with salt and pepper.