Bacon Cheddar Gnocchi Soup
A rich and creamy soup filled with crispy bacon, savory cheddar, and tender gnocchi, perfect for warming up on chilly nights.
Ingrédients
Main Ingredients
- 8-10 slices bacon, cooked and chopped Use turkey bacon for a lighter option.
- 1 tablespoon butter or olive oil Use olive oil for a lighter flavor.
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth Use vegetable broth for a vegetarian option.
- 1-2 teaspoons salt, adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder Or use 4 cloves of minced garlic.
- ¼ teaspoon dried thyme
- ½-1 teaspoon red chili flakes, optional Adjust based on spice preference.
- 16 oz gnocchi Use gluten-free gnocchi if needed.
- 2 cups heavy cream or half-and-half Substitute with almond milk for a lighter version.
- 2 cups shredded cheddar cheese Use Gruyere or Monterey Jack as alternatives.
Instructions
Preparation
- Gather your ingredients and tools.
- Chop the bacon, dice the onions, and slice the carrots.
Cooking
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Remove the bacon and drain on paper towels.
- Add butter or olive oil to the pot and sauté the diced onions and sliced carrots for 5-7 minutes until tender.
- Stir in the chicken broth and bring to a gentle simmer.
- Add salt, black pepper, garlic powder, thyme, and optional chili flakes to the soup.
- Reduce heat to low, and stir in the heavy cream followed by the shredded cheddar cheese until melted.
- Add the gnocchi and cook according to package instructions, usually about 2 minutes.
- Fold the crispy bacon back into the soup and adjust seasoning as needed.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Add fresh herbs for extra flavor before serving.