Description
A warm and cozy soup that combines the heartiness of potato gnocchi with crispy bacon and a rich, creamy texture.
Ingredients
- 8–10 slices bacon, cooked crispy and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 16 oz store-bought potato gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- Optional: smoked paprika, garlic powder, and chopped chives or parsley for garnish
Instructions
- In a skillet over medium heat, fry the bacon until crispy. Once cooked, remove it from the skillet, let cool, chop and set aside. Reserve about 1 tablespoon of the bacon fat for later.
- In a large pot, heat the butter (or olive oil) over medium heat. Add the diced onion and sliced carrots, sautéing until soft—about 6–8 minutes.
- Pour in the chicken broth and bring to a gentle simmer for 3–4 minutes.
- Stir in the heavy cream (or half-and-half) along with any desired seasonings, then remove the pot from heat. Gradually fold in the shredded cheddar cheese, stirring until it’s melted and smooth.
- Return the pot to a low simmer and add the gnocchi. Cook for about 2 minutes, or until the gnocchi is tender.
- Stir in the chopped bacon, season with salt and freshly ground black pepper, and serve hot.
Notes
Best enjoyed with a crusty baguette or green salad. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months without the gnocchi.