Ingredients
Scale
- 6 slices of bacon, cooked and crumbled
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 16 oz potato gnocchi
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside.
- In the bacon drippings, sauté onion and garlic until translucent.
- Add chicken broth and milk, bringing to a simmer.
- Stir in shredded cheddar cheese until melted and smooth.
- Add gnocchi and cook until tender, about 3-4 minutes.
- Season with salt and pepper.
- Serve hot, topped with crispy bacon bits and fresh parsley.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne pepper.
- Use freshly grated cheddar for best melting and flavor.
- This soup can be made vegetarian by substituting bacon with sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg