Description
There’s something magical about a soup that wraps you in warmth from the inside out, and this Bacon Cheddar Gnocchi Soup is exactly that kind of culinary hug. It’s the kind of meal that makes you want to curl up on the couch with a fuzzy blanket, and it comes together in one pot with minimal fuss.
Ingredients
- Bacon: 8 slices, chopped
- Yellow Onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- All-Purpose Flour: 1/4 cup
- Chicken Broth: 4 cups
- Whole Milk: 2 cups
- Potato Gnocchi: 1 (16-ounce) package
- Sharp Cheddar Cheese: 2 cups, freshly shredded
- Salt and Black Pepper: To taste
- Fresh Parsley: For garnish (optional)
Instructions
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the rendered bacon fat in the pot.
- Sauté the Aromatics: Add the diced onion, carrots, and celery to the bacon fat. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for one more minute until fragrant.
- Create the Roux: Sprinkle the flour over the vegetables and stir continuously for about one minute.
- Build the Soup Base: Slowly pour in the chicken broth while whisking constantly. Then, whisk in the milk. Bring the mixture to a gentle simmer, stirring occasionally.
- Cook the Gnocchi: Stir in the package of potato gnocchi. Let the soup simmer for 5-7 minutes, or until the gnocchi are tender and floating to the top.
- Add Cheese and Finish: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until it’s completely melted and the soup is smooth. Stir in most of the reserved cooked bacon, saving a little for garnish. Season with salt and pepper to taste. Serve immediately, garnished with the remaining bacon and fresh parsley.
Notes
This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of broth or milk as the gnocchi will continue to absorb liquid. I do not recommend freezing this soup as the dairy-based sauce may separate and the gnocchi will become mushy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg