Why Make This Recipe
Bacon Cheddar Gnocchi Soup is a delicious and hearty meal perfect for any occasion. It combines crispy bacon, creamy cheese, and tender gnocchi, making it a comforting dish that warms you from the inside out. The flavors blend beautifully, creating a rich and satisfying soup that the whole family will love.
How to Make Bacon Cheddar Gnocchi Soup
Ingredients:
- 8-10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1-2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½-1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Directions:
- Cook the bacon in a skillet until crispy, then chop and set it aside.
- In a large pot, heat the butter or oil and sauté the onions and carrots until they are tender.
- Add the chicken broth and bring it to a simmer.
- Stir in the heavy cream, seasonings, and shredded cheese while stirring continuously.
- Add the gnocchi and cook for about 2 minutes or until the gnocchi is soft.
- Finally, stir in the bacon, adjust the seasoning to your taste, and serve hot.
How to Serve Bacon Cheddar Gnocchi Soup
Serve the soup hot in bowls. You can sprinkle some extra shredded cheddar cheese on top for added flavor. A slice of crusty bread or a fresh salad on the side pairs perfectly with this rich soup.
How to Store Bacon Cheddar Gnocchi Soup
To store the soup, let it cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it in individual portions. When ready to eat, simply reheat the soup on the stove over low heat until hot.
Tips to Make Bacon Cheddar Gnocchi Soup
- For added flavor, you can use homemade chicken broth instead of store-bought.
- Adjust the amount of cheese based on your preference; more cheese gives a richer flavor.
- If you want a bit of heat, add more red chili flakes, or serve with hot sauce on the side.
Variation
You can customize the soup by adding vegetables like spinach or peas for extra nutrition. Additionally, swapping the bacon for turkey bacon or omitting it entirely makes a great vegetarian option.
FAQs
1. Can I use store-bought gnocchi?
Yes, store-bought gnocchi works perfectly for this recipe and saves you time.
2. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat before serving.
3. Is this soup gluten-free?
This soup can be made gluten-free by using gluten-free gnocchi and ensuring that the chicken broth is gluten-free as well.
Bacon Cheddar Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore
Description
A delicious and hearty meal combining crispy bacon, creamy cheese, and tender gnocchi for a comforting dish.
Ingredients
- 8-10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1-2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½-1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Instructions
- Cook the bacon in a skillet until crispy, then chop and set it aside.
- In a large pot, heat the butter or oil and sauté the onions and carrots until they are tender.
- Add the chicken broth and bring it to a simmer.
- Stir in the heavy cream, seasonings, and shredded cheese while stirring continuously.
- Add the gnocchi and cook for about 2 minutes or until the gnocchi is soft.
- Finally, stir in the bacon, adjust the seasoning to your taste, and serve hot.
Notes
Serve hot in bowls with extra shredded cheese on top and a side of crusty bread or fresh salad. For storage, let it cool and refrigerate for up to 3 days or freeze in portions.