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Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Shruthi
Tender potatoes and broccoli create a hearty vegetable base.Smoky diced ham adds satisfying savory flavor and protein.Sharp cheddar cheese creates a rich, creamy finish.Soft baby dumplings cook directly in the flavorful broth.Onion, garlic, thyme, and pepper add aromatic depth.Serve hot for a cozy one-pot meal the whole family can enjoy
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American-Inspired, comfort food
Servings 4
Calories 430 kcal

Ingredients
  

For the Soup

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 5 cups chicken broth
  • 2 cups cooked ham, diced
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¾ teaspoon salt, or to taste
  • 1 cup whole milk
  • 1½ cups sharp cheddar cheese, freshly shredded
  • 2 tablespoons fresh parsley, chopped

For the Baby Dumplings

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • 2 tablespoons melted butter

Instructions
 

Prepare the Vegetables

  • Wash and prepare all the vegetables.
    Peel the potatoes and cut them into approximately ½-inch cubes.
    Finely chop the onion, dice the carrots and celery, and cut the broccoli into small, bite-sized florets.
    Mince the garlic and set all the vegetables aside.

Prepare the Dumpling Ingredients

  • In a medium bowl, whisk together the flour, baking powder, salt, dried parsley, and dried thyme.
    Add the milk and melted butter.
    Stir gently until a soft dough forms.
    Do not overmix the dough, as overmixing can make the dumplings dense.
    Set the dough aside while preparing the soup.

Sauté the Aromatics

  • Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
    Add the chopped onion, carrots, and celery.
    Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the Garlic

  • Add the minced garlic.
    Cook for approximately 30–60 seconds, stirring frequently until fragrant.
    Avoid allowing the garlic to brown too much.

Make the Soup Base

  • Sprinkle the flour over the vegetables.
    Stir continuously for approximately 1–2 minutes to cook the flour and create a simple roux.
    Slowly pour in the chicken broth while stirring continuously.
    Continue stirring until the broth is smooth.

Simmer the Potatoes

  • Reduce the heat to medium-low.
    Partially cover the pot and simmer for approximately 12–15 minutes, or until the potatoes are beginning to become tender.
    Avoid overcooking them at this stage because they will continue cooking later.

Add the Ham and Broccoli

  • Add the diced cooked ham and broccoli florets.
    Stir gently to distribute everything evenly.
    Continue simmering for approximately 5–7 minutes, until the broccoli becomes tender-crisp and the ham is heated through.

Add the Dumplings

  • Carefully drop the baby dumplings into the gently simmering soup.
    Leave a little space between them because they will expand during cooking.
    Cover the pot and simmer for approximately 10–12 minutes.
    Avoid stirring too aggressively while the dumplings cook because they are delicate.

Add the Cheese

  • Reduce the heat to very low.
    Gradually add the shredded cheddar cheese, stirring gently until completely melted.
    Do not allow the soup to boil after adding the cheese.

Add Fresh Herbs

  • Stir in the chopped fresh parsley.
    Allow the soup to rest for approximately 2–3 minutes before serving so the flavors can settle.

Garnish and Serve

  • Ladle the soup carefully into serving bowls, making sure each bowl contains potatoes, broccoli, ham, and several baby dumplings.
    Top with extra shredded cheddar, fresh parsley, green onions, cracked black pepper, or crispy ham.
    Serve immediately while hot.

Notes

  • Potatoes: Yukon Gold potatoes create a naturally creamy texture, while russet potatoes will make the broth slightly thicker.
  • Ham: Leftover baked ham or diced ham steak works particularly well.
  • Broccoli: Fresh broccoli is ideal, but frozen broccoli can also be used.
  • Cheese: Sharp cheddar provides stronger flavor, while mild cheddar creates a gentler cheesy taste.
  • Dumplings: Keep the dumplings small because they expand as they cook.
  • Salt: Add salt carefully because both ham and cheddar can be salty.
  • Broth: Chicken broth gives the soup a rich savory flavor. Vegetable broth can be used if preferred, although the ham still makes the soup non-vegetarian.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. The dumplings may absorb some broth as they sit.

 

Keyword Broccoli cheese soup, creamy ham potato soup, creamy ham soup, ham potato cheese soup, potato ham broccoli cheese soup, soup with dumplings