Ingredients
Scale
- 6 strips bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups chicken broth
- 16 ounces potato gnocchi
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until translucent, about 4-5 minutes.
- Add the butter and let it melt. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth, bringing to a simmer.
- Stir in the milk and heavy cream; return to a gentle simmer.
- Add the potato gnocchi and cook according to package instructions, about 3-5 minutes.
- Reduce heat and add shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and thyme.
- Return cooked bacon to the pot, mix well, and serve hot garnished with parsley and extra cheese if desired.
Notes
For best texture, add freshly cooked gnocchi when reheating the frozen base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Keywords: soup, gnocchi, bacon, cheddar, comfort food