Loaded Gnocchi Soup

 This yummy gnocchi soup is wonderful for chilly fall and winter nights.

Last week, I posted my soupless soup...this time, my soup looks VERY soupy. I don't mind having lots of broth in thicker soups like this one. And my poor gnocchi looks MIA, but I promise it's in there and hello, what a wonderful take on potato soup! I like that there is no cutting potatoes, you just throw the potatoes (gnocchi) in. So in a way, it's like a lazy potato soup, but you can pretend it's fancy potato soup LOL.

(Print)
What you need:

• 12 slices bacon, chopped
• 1 medium yellow onion, diced
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups whole milk
• 2 1/2 cups shredded cheddar cheese, plus some for serving
• 1 lb. potato gnocchi
• Salt and pepper to taste
• Green onions, diced

Directions:

1. In a stockpot, cook bacon until crisp and then remove to a paper towel-lined plate. Reserve 2 Tbsp. of bacon grease.
2. Add onions to grease and saute until soft.
3. Stir in flour and cook for 1 minute, stirring constantly.
4. Slowly whisk in broth and milk. 
5. Bring to a gentle simmer and let thicken, about 5 to 8 minutes.
6. Add gnocchi and cook for an additional 5 minutes.
7. Stir in cheese and season with salt and pepper.
8. Serve topped with green onions, additional cheddar cheese, and reserved bacon.

Recipe from Cheese Curd in Paradise

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