Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings Recipe

Heat 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 egg and flour together in a bowl using a fork until the mixture resembles grains of rice.

Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour 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.