Description
A rich and hearty Bacon Cheddar Gnocchi Soup that combines crispy bacon, tender potato gnocchi, sharp cheddar cheese, and fresh herbs in a creamy broth. Perfect for a comforting meal on chilly days, this soup is easy to make using simple stovetop techniques.
Ingredients
Scale
Bacon and Aromatics
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Soup Base
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 16 ounces potato gnocchi
- 2 cups sharp cheddar cheese, shredded
Seasoning and Garnish
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess grease.
- Sauté Aromatics: In the same pot with the bacon drippings, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 4-5 minutes.
- Make Roux: Add the unsalted butter to the pot and let it melt completely. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux which will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, making sure to break up any flour clumps to ensure a smooth mixture. Bring the soup base to a gentle simmer.
- Add Dairy: Stir in the whole milk and heavy cream. Continue simmering gently to incorporate all liquids smoothly without boiling.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup and cook according to package directions, typically 3-5 minutes, or until the gnocchi float to the surface indicating they are done.
- Incorporate Cheese: Lower heat to low and gradually add the shredded sharp cheddar cheese while stirring constantly until the cheese melts completely and the soup becomes smooth and creamy.
- Season Soup: Season the soup with salt, freshly ground black pepper, and fresh thyme leaves to your taste preference. Stir to combine all flavors evenly.
- Add Bacon: Return the cooked bacon pieces to the pot and mix thoroughly to distribute the bacon throughout the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and extra shredded cheese if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh potato gnocchi for the best texture, and cook just until they float to avoid overcooking.
- Sharp cheddar cheese gives the soup its distinctive bold flavor; avoid pre-shredded cheese that may contain anti-caking agents which can affect melting.
- For a vegetarian version, substitute vegetable broth and omit bacon, or use smoked tempeh for a smoky flavor.
- If the soup is too thick, add additional milk or broth to reach desired consistency.
- This soup reheats well but may thicken upon standing; stir in a splash of milk while reheating.
