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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

Nutrition Info

361.9 calories carbohydrate: 19.9 g cholesterol: 63.4 mg fat: 24.6 g fiber: 1.7 g protein: 15.1 g saturatedFat: 12.1 g servingSize: - sodium: 911 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

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.
Ladle soup into bowls and top with remaining bacon, Cheddar cheese, and chives. Season with salt and pepper.

6 servings

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