Ingredients
Scale
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 package (16 oz) potato gnocchi
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove and set aside.
- In the bacon drippings, sauté the diced onion and minced garlic until translucent.
- Add the chicken broth and bring to a simmer.
- Stir in the gnocchi and cook until tender, about 3-4 minutes.
- Reduce heat to low, add shredded cheddar cheese and heavy cream, stirring until cheese melts and soup is creamy.
- Season with salt and pepper. Serve hot, garnished with crispy bacon and fresh parsley.
Notes
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
- You can substitute turkey bacon for a healthier option.
- Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- 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: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg