Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
8
Ingredients
¼cupbutter
1yellow onion, chopped
1stalkcelery, sliced
1carrot, peeled and diced
4clovesgarlic, minced
4potatoes, peeled and cubed
4cupschicken stock
2tablespoonsdried parsley
½teaspoonground thyme
⅛teaspooncayenne pepper
1cupall-purpose flour
1largeegg
4cupsmilk
2cupsdiced cooked ham
1headbroccoli, chopped
3cupsshredded Cheddar cheese
salt and pepper to taste
Directions
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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.
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.
Nutrition Facts (per serving)
| 570 | Calories |
| 27g | Fat |
| 53g | Carbs |
| 31g | Protein |
