There are occasions when a simple bowl of broth will do, and other times we want a soup that really knocks our socks off. Our million-dollar soup recipe is the latter. It tastes like a million bucks because it’s rich and savory thanks to the combination of bacon, caramelized onions, cheddar cheese, potato gnocchi and fennel. White wine, chicken stock and heavy cream make the liquid extra-flavorful and creamy, and toasted Parmesan bread crumbs add crunch to every luxurious spoonful.

Prep: 20 min.
Cook: 3 hr
Yield:8 servings

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium sweet onions, thinly sliced
• 1 pinch salt
• parmesan bread crumbs:
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted

Soup:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped celery
• 1/2 cup sliced fennel bulb
• 3 garlic cloves, minced
• 1/4 cup white wine
• 6 cups chicken stock
• 3 cups chopped fresh kale
• 1 cup crumbled cooked bacon, divided
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups shredded cooked chicken breast
• 1 package (8 ounces) potato gnocchi
• 2-1/2 cups shredded cheddar cheese
• 1 cup heavy whipping cream, warmed
• 1/4 teaspoon cayenne pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. 1To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
2. 2Preheat oven to 350°. Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
3. 3To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
4. 4Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
5. 5Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
6. 6In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
7. 7Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.

Nutrition Facts

1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein.