Think loaded baked potato soup, but with gnocchi and ready in 20 minutes...
Ingredients
- vegetable oil: 1 Tbsp
- medium onion: 1 piece (diced)
- celery seed: 0.5 tsp
- vegetable broth: 4 cups
- gnocchi: 1 pack (16 ounce pack, fresh)
- half-and-half: 0.5 cup
- slices cooked bacon, crumbled: 8 piece (divided)
- sharp Cheddar cheese: 1 cup (divided, shredded)
- fresh chives: 2 Tbsp (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a soup pot over medium-high heat. Add onion and celery seed. Cook until onion is soft and translucent, about 4 minutes. Pour in broth and bring to a boil. Add gnocchi and cook for 3 minutes. Stir in half-and-half and 1/2 of the bacon. Remove from heat and stir in 3/4 of the Cheddar cheese until melted. Let sit to thicken, about 5 minutes.
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Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.
