Creamy Beer Cheese Gnocchi Soup
Servings: 12
Ingredients
- 1/4 cup unsalted butter
- 1 large yellow onion chopped
- 3 stalks of celery chopped
- 3 large carrots peeled and chopped
- salt and black pepper
- 2 large russet potatoes peeled and cut int0 1-inch pieces
- 6 ounces Pilsner beer
- 4 cups vegetable broth
- 1 cup half and half
- 1 cup heavy cream
- 1 1/2 cup shredded sharp white cheddar cheese
- 1 1/2 cup shredded Asiago cheese
- 1 package store-bought gnocchi cooked per manufacturer's instructions
- 2 tablespoons chopped fresh parsley
- 4 strips of fully-cooked bacon chopped
Instructions
- Melt the butter in a large dutch oven over medium heat. Add the onion, celery and carrots. Cook until the vegetables are tender, about 12 minutes. Season with salt and black pepper. Add the beer and stir. Cook for 3 minutes.
- Add the vegetable broth and bring to a boil then reduce the heat to a simmer. Cook for 20 minutes or until the potatoes are tender. Turn off the heat.
- Taking your OXO Digital Immersion Blender, blend the soup until smooth and creamy.
- Turn the heat back on to medium heat and stir in the half and half, heavy cream, cheddar and asiago cheeses. Stir until the cheese has fully melted, and then remove from heat.
- Stir in the gnocchi and adjust seasoning to taste.
- Serve the soup garnished with fresh parsley and bacon. Enjoy!