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Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Galley Wench

"This is a soup 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 is a complete meal in a bowl."
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1 h 10 m servings 544 cals
Original recipe yields 8 servings


  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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 a 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 67
  1. 80 Ratings

Most helpful positive review

Very good! This did just hit the spot on a cold winter day here in Minnesota! I added more potato and celery than stated I also heavied up on the cheese just because it looked so good. But Im...

Most helpful critical review

The soup was okay, we didn't love it. The cheese didn't melt all the way at the end - it just clumped on to the ham. I couldn't figure out the dumplings. I just ended up with a hard ball of d...

Most helpful
Most positive
Least positive

Very good! This did just hit the spot on a cold winter day here in Minnesota! I added more potato and celery than stated I also heavied up on the cheese just because it looked so good. But Im...

We loved this! I wasn't sure how the dumpling would work, but it did! Thanks for the great use of broccoli!

My family loved this soup! It was easy and had so much flavor!! I omitted the thyme because I didnt have any and subbed velveeta for the chedder. I will be making this often!

did not add dumplings. added cauliflower. Everyone loved it. Very good soup

This was very good. Next time I would puree the mixture before adding the dumplings because I felt the veggie chunks overshadowed the texture of the dumplings. I had leftover kielbasa so I used ...

This recipe made for a great dinner! The only downside was that the prep time took longer than expected.

It was fantastic and very easy to make. However it did seem a little thick so I used more milk than it called for and I substituted the ham with bacon. It was a great meal for such a cold day.

Yum, loved this recipe! I had never made dumplings, so I was skeptical about how they would turn out--but they gave the soup good texture and I was pleased with the results. I would call this ...

Amazing... made as written with a lot less butter and 1/4th the ham cause that is all I had.... Couldn't stop eating it.