Ingredients
Scale
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 16 oz potato gnocchi
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook chopped bacon in a large pot over medium heat until crispy. Remove and set aside.
- Sauté diced onion and minced garlic in bacon fat until translucent.
- Pour in chicken broth and bring to a boil. Add gnocchi and cook until they float to the top.
- Lower heat and stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Add cooked bacon back into the soup. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- For a gluten-free version, use gluten-free gnocchi.
- Adjust cheese quantity for a creamier or cheesier soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg