Description
Silky broth enriched with melted cheddar cradles tender gnocchi and crisp bacon bits, while fragrant garlic and onions add depth. Fresh chives sprinkle a bright finish, making each spoonful irresistibly comforting.
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 16 ounces potato gnocchi
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh chives chopped
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove bacon and drain on paper towels, leaving fat in the pot.
- Add olive oil to the pot if needed and sauté onion until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
- Gradually whisk in chicken broth and heavy cream until the mixture is smooth and begins to thicken.
- Bring the soup to a simmer, then add gnocchi and cook until they float to the surface and are tender, about 2 to 3 minutes.
- Reduce heat to low and stir in shredded cheddar cheese until fully melted and the soup is creamy.
- Season with salt and black pepper to taste.
- Chop the cooked bacon and fresh chives, then garnish the soup before serving.
Notes
- Use high-quality bacon and full-fat cream for the best flavor and texture.
- Stir the soup continuously when adding cheese to prevent it from clumping.
- For a lighter version, substitute half-and-half for the heavy cream.
- Fresh gnocchi can be used interchangeably with frozen; adjust cooking time as needed.