Description
This comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a creamy, savory broth. Perfect for chilly evenings, this hearty soup is rich, cheesy, and full of flavor, making it a satisfying meal that’s easy to prepare.
Ingredients
Scale
Soup Base
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 16 ounces potato gnocchi
- 2 cups sharp cheddar cheese, shredded
Seasonings and Garnish
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess grease.
- Sauté Aromatics: In the same pot with the bacon fat, add the chopped onion and minced garlic. Cook over medium heat until the onion turns translucent and soft, approximately 4-5 minutes.
- Make the Roux: Add the unsalted butter to the pot and let it melt completely. Stir in the all-purpose flour and cook for 1-2 minutes while stirring continuously to form a light roux, ensuring the flour is well combined and slightly toasted.
- Add Liquids: Gradually whisk in the chicken broth to the roux, making sure there are no lumps. Bring the mixture to a gentle simmer on medium heat.
- Incorporate Milk and Cream: Pour in the whole milk and heavy cream, stirring well. Continue to bring the soup to a gentle simmer without boiling.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook according to the package instructions, generally 3-5 minutes, or until the gnocchi floats to the top, indicating doneness.
- Add Cheese: Lower the heat to low and gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup has a smooth, creamy texture.
- Season the Soup: Season with salt, pepper, and fresh thyme leaves to taste. Stir to blend the flavors evenly.
- Reincorporate Bacon: Return the cooked crispy bacon back to the pot and mix it thoroughly into the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and additional shredded cheddar cheese if desired. Serve immediately for best flavor.
Notes
- For a vegetarian version, omit the bacon and substitute vegetable broth for chicken broth.
- To reduce fat, use reduced-fat milk and cheese, and turkey bacon instead of regular bacon.
- Gnocchi cooks quickly; keep an eye on it to avoid overcooking and becoming mushy.
- Fresh thyme enhances the flavor but dried thyme can be used if fresh is unavailable—reduce quantity by half when using dried.
- This soup thickens as it cools; reheat gently with a splash of milk if needed.
