Description
A rich, cheesy soup loaded with pillowy gnocchi, smoky bacon, and melty cheese in every spoonful.
Ingredients
Scale
- 1 (16 oz) package potato gnocchi
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 cups heavy cream
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp black pepper
- 1 tbsp chopped parsley for garnish
Instructions
- In a pot, cook bacon until crisp; remove and crumble, reserving 1 tbsp bacon grease.
- Add butter and garlic to the pot; sauté until fragrant.
- Stir in chicken broth and cream, bringing to a gentle simmer.
- Add gnocchi and cook for 4–5 minutes until soft and fluffy.
- Stir in cheddar cheese until melted and creamy.
- Add bacon back in and season with black pepper.
- Garnish with parsley and serve hot with extra cheese on top.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream.
- Feel free to add vegetables like spinach or peas for extra nutrition.
- This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg