Potato Gnocchi Beer Cheese Soup
Submitted by Stephanie Sutphin
About the cook: I am an Elementary Teacher by profession, a baker with passion!! Most weekends you can find me in my kitchen trying out something new, tweaking something old or digging into something tried & true!!
About the dish: Creamy comfort on a cold winters night.
National Origin: American
Estimated Time: 30 to 60 Minutes
1 1/2 cups shredded cheddar
1 1/2 cups shredded white cheddar
3 Tbs. butter
1/3 cup flour
1 Tbs. Dijon mustard
1 tsp. onion powder
1/2 tsp. dried thyme
8 cups vegetable broth
1 12oz bottle of beer (not dark)
16 oz potato gnocchi
1 cup heavy cream
dash of hot sauce
salt/pepper to taste
In a large pot, melt butter. Stir in flour, mustard, onion powder & thyme. Gradually stir in broth until thick & bubbly. Add beer & potato gnocchi. Simmer 10 minutes, uncovered. Add cream. Stir in cheeses until melted.