Loaded potato Gnocchi Soup
My Cozy creamy and dreamy soup..LOADED Potato Gnocchi Soup is one of my favorite creations
Ingredients:
3 oz of prosciutto or bacon (5-6 slices)
4 tbsp butter
2 carrots, roughly chopped
1 yellow onion, roughly chopped
2 stalks of celery, roughly chopped
2 tbsp garlic 4-5 cloves, minced
3oz Boursin shallot and chive - DO NOT SKIP THIS STEP
½ tbsp rosemary, fresh or dried
½ tbsp thyme, fresh or dried
½ tsp cayenne or red pepper flakes -optional but recommended
32 oz broth (vegetable or chicken)
1/4c Sour cream, plus some for serving (optional)
1lb gnocchi dry or homemade (I used 2lb mini gnocchi for my video) bc I was feeding alot of ppl
Garnish: Scallions, thinly sliced (3-4), fresh cracked pepper, french fried onion,cheddar cheese, hot sauce, sour cream
. Important note to taste this as you go so you add enough salt. This could make or break the dish. So salt as you go
Set oven to 300degrees
To a baking sheet lined with parchment add the prosciutto & spread it out so its not touching. Bake until its nice and crispy, about 20 mins When it's done, crumble it up and set aside for garnish.
To a large pot over medium heat add the butter to melt then the carrot, onion, celery until they are translucent for about 8-10 minutes , add the garlic and cook for 5 more minutes, stir in the boursin. Salt and pepper to taste, rosemary, thyme, and cayenne, coat everything in the softened cheese. slowly add the broth in like 2 or 3 parts, so it slowly comes together and we're not just tossing it all in at once. Bring our mixture to a simmer so it has consistent bubbles and stir occasionally to make sure nothing is sticking to the bottom. When simmering, add the soup cream and gnocchi to cook while stirring occasionally so nothing sticks. You'll know its done because it will puff up a teeny bit and float! Remove from heat and let cool for 5 minutes its going to become creamy dreamy and slightly thiccccck. Like me!
Pour yourself a bowl, top it with some prosciutto and desired toppings you like on your baked potato, enjoy!
Okay, so you've just made this amazing Loaded Potato Gnocchi Soup, right? It's seriously one of my all-time favorite comfort foods! But let's dive into how you can make it even more your own, or just nail it every single time. First off, about that 'loaded' part – it's all about the toppings! While crispy prosciutto is a dream, don't be afraid to experiment. Crispy bacon bits are a classic, of course, but have you tried smoked ham? Or for a vegetarian twist, sautéed mushrooms with a smoky paprika kick can be surprisingly delicious! When it comes to cheese, the recipe uses cheddar, which is perfect, but a sprinkle of Monterey Jack or even a sharp aged white cheddar can elevate it. And don't forget the fresh herbs! Beyond scallions, fresh chives or even a touch of finely chopped parsley can brighten up each bowl. A dash of your favorite hot sauce is also a must for that extra zing! Now, let's talk gnocchi. The recipe mentions using dry or homemade, and even mini gnocchi. If you're new to gnocchi in soup, here's a pro tip: don't overcrowd the pot or overcook them! They cook super fast, usually just 2-3 minutes until they float. Overcooked gnocchi can get mushy. If you're using homemade gnocchi, make sure they're well-floured before adding to prevent sticking. For a slightly healthier option, you can find whole wheat gnocchi too! Thinking about meal prep? This soup is fantastic for leftovers! It actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 3-4 days. When reheating, you might find it has thickened up quite a bit. Just add a splash of broth or even a little milk/cream to thin it back to your desired consistency. I generally don't recommend freezing gnocchi in the soup, as they can get a bit mealy when thawed. If you want to freeze, I'd suggest freezing the soup base without the gnocchi, then cooking fresh gnocchi right before serving. Want to make this soup a full meal? It pairs beautifully with some crusty bread for dipping – think a warm baguette or a rustic sourdough. A simple side salad with a vinaigrette dressing also cuts through the richness nicely. It's the perfect cozy dinner for a chilly evening, a comforting lunch, or even a potluck centerpiece! And a final thought on that Boursin cheese: seriously, do NOT skip it! It adds such an incredible depth of flavor and creaminess that really sets this soup apart. It's that secret ingredient that makes everyone ask for your recipe. Enjoy making this deliciously comforting soup!
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