Ingredients
Scale
- 4 slices bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 1 cup shredded cheddar cheese
- 1 package potato gnocchi (about 16 oz)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove bacon and set aside. Leave drippings in the pot.
- Add diced onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
- Pour in the broth and bring to a boil. Add gnocchi and cook according to package instructions, about 3-4 minutes.
- Reduce heat to low. Stir in half-and-half or heavy cream. Add shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper.
- If desired, whisk in flour to thicken the soup slightly. Add crumbled bacon back to the pot and stir.
- Serve hot, garnished with chopped chives or parsley. Enjoy the cheesy, comforting richness!
Notes
For extra flavor, add a dash of smoked paprika or cayenne pepper. For a gluten-free version, skip the flour or use a thickener of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg