Ingredients
Scale
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add chicken broth and bring to a boil. Stir in gnocchi and cook until tender, about 3-4 minutes.
- Reduce heat and stir in heavy cream and cheddar cheese until melted and smooth.
- Crumble the cooked bacon into the soup, season with salt and pepper.
- Serve hot, garnished with fresh parsley and additional cheese if desired.
Notes
- You can substitute pancetta or turkey bacon for a different flavor.
- For extra creaminess, add a splash of sour cream before serving.
- This soup freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg