Bacon Cheddar Gnocchi Soup
A creamy and comforting soup filled with bacon, cheddar cheese, and tender gnocchi, perfect for a cozy meal.
Ingredients
For the soup base
- 6 slices bacon, chopped Crispy bacon adds flavor to the soup.
- 1 lb potato gnocchi
- 4 cups chicken broth
- 1.5 cups heavy cream Or half-and-half for a lighter option.
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour This helps thicken the soup.
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach Optional, for added freshness.
- 0.5 tsp salt Adjust to taste.
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika Optional, for extra depth.
For serving
- 2 tbsp chopped fresh parsley For garnish.
- 2 cups sharp cheddar cheese, shredded Add extra for topping.
Instructions
Cooking the Bacon
- Crisp bacon in a spacious pot over medium heat until golden-brown and perfectly rendered, then transfer to a plate while reserving the flavorful drippings.
Building the Soup Base
- Utilize the bacon fat to soften aromatic vegetables, creating a rich foundational layer for the soup's complex flavor profile.
- Dust flour over the vegetable mixture, stirring consistently to craft a smooth thickening base.
Adding the Liquids
- Methodically whisk chicken broth and heavy cream into the roux, ensuring a silky, lump-free liquid.
- Gently introduce gnocchi into the simmering broth, allowing them to cook tenderly.
Final Touches
- Melt sharp cheddar cheese thoroughly into the soup, creating a luxurious, velvety texture.
- Reintroduce the crispy bacon pieces, season with salt, pepper, and optional herbs. Garnish with additional cheese or fresh herbs before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low, adding broth or cream as needed. Optional vegetables include carrots or peas for nutrition enhancement. Adjust thickness with additional broth or cream.