Ingredients
Scale
- 1 pound potato gnocchi (store-bought or homemade)
- 8 slices of bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes for heat
Instructions
- In a large pot, melt the butter over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant.
- Pour in the chicken broth and bring it to a gentle boil. Reduce heat and simmer for about 10 minutes.
- Meanwhile, cook the gnocchi separately in boiling water until they float, about 2-3 minutes. Drain and set aside.
- Add the cooked gnocchi to the simmering broth. Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt and create a creamy texture.
- Season with salt, pepper, and red pepper flakes if desired. Stir in crumbled bacon.
- Serve hot, garnished with chopped parsley and remaining bacon.
Notes
- For added flavor, sprinkle extra shredded cheddar or bacon on top before serving.
- If using frozen gnocchi, cook according to package instructions before adding to the soup.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 85mg