Recipe Details
Ingredients
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¼cupbutter
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1yellow onion, chopped
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1stalkcelery, sliced
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1carrot, peeled and diced
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4clovesgarlic, minced
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4potatoes, peeled and cubed
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4cupschicken stock
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2tablespoonsdried parsley
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½teaspoonground thyme
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⅛teaspooncayenne pepper
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1cupall-purpose flour
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1largeegg
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4cupsmilk
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2cupsdiced cooked ham
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1headbroccoli, chopped
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3cupsshredded Cheddar cheese
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salt and pepper to taste
Cooking Directions
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories569 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 14g |
71% |
Cholesterol 115mg |
38% |
Sodium 968mg |
42% |
Total Carbohydrate 53g |
19% |
Dietary Fiber 5g |
18% |
Total Sugars 12g |
|
Protein 31g |
62% |
Vitamin C 43mg |
48% |
Calcium 511mg |
39% |
Iron 3mg |
18% |
Potassium 1264mg |
27% |
* 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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