Ingredients
Scale
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 16 oz gnocchi
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside.
- In the bacon drippings, sauté diced onion until translucent, about 3-4 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and cook according to package instructions until tender, about 3-5 minutes.
- Reduce heat and stir in heavy cream, shredded cheddar cheese, and butter until cheese melts and the soup is creamy.
- Season with salt and pepper to taste. Garnish with crispy bacon and chopped parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Use thick-cut bacon for a more robust bacon flavor.
- This soup can be refrigerated and reheated; add a splash of broth or cream to loosen it up.
- 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: 480 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg