Why You’ll Love Million‑Dollar Soup Recipe
This soup earns its “million‑dollar” name because it delivers restaurant‑level flavor with simple ingredients you can make at home. It combines salty bacon, tender chicken, creamy broth and a blend of cheeses for a comforting meal that’s perfect for chilly days or when you want something warm and filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup crumbled cooked bacon, divided
2 cups shredded cooked chicken breast
2 medium sweet onions, thinly sliced
1 cup chopped celery
1/2 cup sliced fennel bulb
3 cups chopped fresh kale
1/2 teaspoon dried thyme
1 package (8 ounces) potato gnocchi
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 1/2 cups shredded cheddar cheese
1 tablespoon butter
3 tablespoons butter, melted
1 cup heavy whipping cream, warmed
6 cups chicken stock
3 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/4 cup white wine
1 pinch salt
3 garlic cloves, minced
1/4 teaspoon pepper
3 tablespoons cold water
Directions
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In a large pot, heat olive oil and butter over medium heat. Add sweet onions, celery and fennel; sauté until softened.
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Stir in garlic, dried thyme, cayenne, salt and pepper. Cook briefly until fragrant.
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Add shredded chicken, chicken stock, soy sauce and white wine; bring to a simmer.
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Mix cornstarch with cold water until smooth and stir into the soup to thicken slightly.
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Add gnocchi and kale; simmer until gnocchi are tender and kale is wilted.
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Stir in warmed heavy cream and shredded cheddar cheese; cook until cheese is melted and soup is creamy.
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In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese; sprinkle on top of soup.
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Serve hot with crumbled bacon sprinkled over each portion.
Servings and timing
Servings: Makes about 8 servings
Total time: Approximately 3 hours 20 minutes (including prep and simmering)
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze cooled soup (without cream and breadcrumbs topping) for up to 2–3 months.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally; add a splash of broth or water if it’s too thick.
FAQs
How do I make this soup vegetarian?
To make a vegetarian version, skip the bacon and chicken, use vegetable broth, and increase the amount of gnocchi, beans or hearty veggies like mushrooms and squash for extra protein and texture.
Can I use a different type of cheese?
Yes — you can substitute or add other melty cheeses like Gruyère, mozzarella or fontina for varied flavor.
What can I serve with Million‑Dollar Soup?
This soup pairs well with crusty bread, garlic toast, a simple green salad or crackers.
Is this soup spicy?
It has a mild warmth from the cayenne pepper, but you can adjust or omit it if you prefer no heat.
Can I make this in a slow cooker?
Yes — begin by sautéing the aromatics on the stove, then transfer to the slow cooker with broth, chicken and spices; cook on low for 4–6 hours before adding gnocchi, cheese and cream at the end.
What can I substitute for heavy cream?
You can use half‑and‑half for a lighter texture, though the soup won’t be quite as rich.
How do I keep the gnocchi from getting mushy?
Add the gnocchi toward the end of cooking and only simmer until they float and are tender.
Can I prepare this ahead of time?
You can make the base soup a day ahead, then reheat and add gnocchi, cheese and cream just before serving.
Does the soup thicken as it stands?
Yes — the soup will thicken as it cools; add a little broth or water when reheating if it’s too thick.
Can I double the recipe?
Yes — this recipe scales well if you need larger quantities for a crowd.
Conclusion
Million‑Dollar Soup is a comforting, crowd‑pleasing recipe that feels luxurious but is surprisingly straightforward to make. With its creamy broth, tender chicken, savory bacon and melty cheese, it’s a great choice for family dinners, meal prep or warming up on cold days. Easy to customize and reheats well, it’s sure to become a favorite in your recipe rotation.
Million‑Dollar Soup
- Total Time: 35 mins
- Yield: 8 servings
- Diet: Low Lactose
Description
A rich, creamy, and comforting soup loaded with ground beef, vegetables, and a cheesy base—perfect for family dinners and cold days.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-1/2 ounces) sliced carrots, drained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (8 ounces) process cheese sauce
- 1–1/2 cups whole milk
- Salt and pepper to taste
Instructions
- In a large saucepan, cook ground beef and onion over medium heat until the meat is no longer pink; drain.
- Stir in the cream of potato soup, cream of chicken soup, and cream of mushroom soup.
- Add the corn, carrots, mushrooms, cheese sauce, and milk. Stir well to combine.
- Cook over medium heat, stirring occasionally, until heated through and cheese is melted.
- Season with salt and pepper to taste. Serve warm.
Notes
- You can substitute fresh or frozen vegetables if preferred.
- Use low-sodium soups to reduce salt content.
- Garnish with shredded cheese or fresh herbs for added flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 970mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
