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Think loaded baked potato soup, but with gnocchi and ready in 20 minutes…
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- ½ teaspoon celery seed
- 4 cups vegetable broth
- 1 (16 ounce) package fresh gnocchi
- ½ cup half-and-half
- 8 slices cooked bacon, crumbled, divided
- 1 cup shredded sharp Cheddar cheese, divided
- 2 tablespoons chopped fresh chives
- salt and ground black pepper to taste
Directions
Step 1
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.
Step 2
Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 362 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat12g | 61% |
| Cholesterol63mg | 21% |
| Sodium911mg | 40% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein15g | |
| Vitamin C4mg | 18% |
| Calcium228mg | 18% |
| Iron1mg | 8% |
| Potassium270mg | 6% |
*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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