Ingredients
Scale
- 4 tbsp butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced (or grated for smoother texture)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 lb (16 oz) potato gnocchi (shelf-stable or refrigerated)
- 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, if you want it thicker)
- 2 cups sharp cheddar cheese, freshly grated (do not use pre-shredded)
- Seasonings: 1 tsp mustard powder (enhances cheese flavor), ½ tsp paprika, salt & pepper to taste.
- Optional additions: 1 cup chopped broccoli florets or ½ cup cooked crumbled bacon.
Instructions
- Sauté Veggies: Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Simmer: Pour in the chicken broth, mustard powder, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are completely tender.
- Note: If adding broccoli, add it now so it cooks with the broth.
- Cook Gnocchi: Add the gnocchi to the pot. Simmer for 3–4 minutes (or according to package instructions) until they float to the top and are tender.
- Make it Creamy: Stir in the half-and-half. If you prefer a thicker soup, stir in your cornstarch slurry now and let it bubble for 1 minute.
- Melt Cheese: Remove the pot from the heat (crucial step to prevent curdling). Stir in the grated cheddar cheese a handful at a time until smooth and melted.
- Serve: Taste and add salt/pepper. Top with bacon bits or chives if desired.
Notes
- Use freshly grated cheddar cheese for best results.
- Do not add cheese while the pot is on heat to prevent curdling.
- Adjust thickness with cornstarch slurry if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg