Bacon Cheddar Gnocchi Soup
This comforting Bacon Cheddar Gnocchi Soup combines pillowy gnocchi with smoky bacon and sharp cheddar for a restaurant-quality soup that's ready in just 45 minutes. Perfect for chilly evenings when you crave something heartwarming yet elegant!
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Cheese grater
Ingredients
- 8 slices thick-cut bacon chopped into bite-sized pieces
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1/4 cup all-purpose flour substitute corn starch for gluten-free option
- 4 cups chicken broth low-sodium preferred
- 2 cups whole milk or unsweetened almond milk for lighter option
- 1 pound potato gnocchi store-bought or homemade
- 2 cups sharp cheddar cheese freshly grated
- 1/2 cup heavy cream half-and-half works as a lighter alternative
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Remove about 1/3 of the bacon pieces and set aside on a paper towel-lined plate for garnishing later.
- Add the diced onion to the bacon fat and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced carrots and celery, cooking for 4-5 minutes until they begin to soften. Sprinkle in the dried thyme and smoked paprika, stirring to coat the vegetables evenly.
- Sprinkle the flour over the vegetable mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps. Add the milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until it begins to thicken slightly.
- Add the gnocchi directly to the simmering soup and cook according to package directions, usually 2-3 minutes or until they float to the surface.
- Reduce heat to low and slowly stir in the grated cheddar cheese, a handful at a time, until completely melted. Pour in the heavy cream and stir to combine.
- Season with salt and freshly ground black pepper to taste. Allow the soup to simmer for another 2-3 minutes to meld all the flavors together.
- Serve hot, garnished with the reserved crispy bacon pieces and chopped fresh chives.
Notes
• For a spicier kick, add 1/4 teaspoon cayenne pepper
• Substitute potato gnocchi with cauliflower gnocchi for a lower-carb option
• Use turkey bacon instead of regular bacon to reduce fat content
• For extra depth, add 1/4 cup white wine during the sautéing stage
• The soup can be stored in the refrigerator for up to 3 days
• For best results when freezing, freeze the base without the gnocchi and add fresh gnocchi when reheating
• Always use freshly grated cheese for the smoothest texture
• Substitute potato gnocchi with cauliflower gnocchi for a lower-carb option
• Use turkey bacon instead of regular bacon to reduce fat content
• For extra depth, add 1/4 cup white wine during the sautéing stage
• The soup can be stored in the refrigerator for up to 3 days
• For best results when freezing, freeze the base without the gnocchi and add fresh gnocchi when reheating
• Always use freshly grated cheese for the smoothest texture
Nutrition
Calories: 425kcalCarbohydrates: 32gProtein: 18gFat: 25gSodium: 780mgFiber: 2g
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