Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Think loaded baked potato soup, but with gnocchi and ready in 20 minutes...

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

362 calories; protein 15.1g; carbohydrates 19.9g; fat 24.6g; cholesterol 63.4mg; sodium 911mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/22/2020
Maybe it would have been better without the vegetable broth, using either chicken broth or even milk for the base. Bland and the half and half curdled when added to the broth as in the directions. Will not make again. Read More