Description
This hearty and comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a creamy broth. Perfect for a cozy meal, this soup features a rich roux-based broth enhanced with garlic, onion, fresh thyme, and garnished with parsley for a fresh finish.
Ingredients
Scale
Soup Base
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 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
Seasonings 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. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: Using the same pot with bacon fat, add the chopped onion and minced garlic. Cook for about 4-5 minutes until the onion becomes translucent and fragrant.
- Make Roux: Add the unsalted butter to the pot and allow it to 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 to the roux, making sure to break up any lumps. Bring the mixture to a gentle simmer to thicken slightly.
- Add Dairy: Stir in whole milk and heavy cream. Bring the soup back to a gentle simmer while stirring frequently to prevent scorching.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook according to package instructions, usually 3-5 minutes, until the gnocchi float to the top indicating they are cooked through.
- Add Cheese: Reduce heat to low and slowly add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy and smooth.
- Season: Taste the soup and season with salt, pepper, and fresh thyme leaves to your liking, stirring to incorporate evenly.
- Combine Bacon: Return the crispy cooked bacon to the soup and mix thoroughly to distribute evenly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and extra shredded cheddar cheese if desired. Serve immediately.
Notes
- For extra richness, use heavy cream and whole milk as called for, but you can substitute half-and-half for a lighter version.
- If you prefer a spicier flavor, add a pinch of cayenne pepper when seasoning.
- To make this soup vegetarian, omit bacon and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup.
- Make sure to stir continuously when adding cheese to prevent it from clumping or becoming grainy.
