Description
This rich and comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a creamy broth. Perfect for cozy evenings, this flavorful soup features a homemade roux-based base with aromatic garlic and onions, finished with fresh thyme and parsley for a burst of freshness.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Protein & Cheese
- 6 strips of bacon, diced
- 2 cups sharp cheddar cheese, shredded
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Starch
- 16 ounces potato gnocchi
Seasoning
- Salt and pepper to taste
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 them over medium heat until the onion becomes translucent, about 4-5 minutes, to build flavor.
- Make Roux: Add the unsalted butter to the pot and let it melt completely. Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux and remove the raw flour taste.
- Add Broth: Gradually whisk in the chicken broth to the roux, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally to thicken the base.
- Mix Dairy: Stir in the whole milk and heavy cream, then bring the soup back to a gentle simmer, keeping the heat moderate to prevent curdling.
- Cook Gnocchi: Add the potato gnocchi and cook according to package instructions, typically about 3-5 minutes, or until the gnocchi float to the surface indicating they are done.
- Melt Cheese: Reduce the heat to low and slowly add the shredded sharp cheddar cheese, stirring constantly to melt the cheese smoothly into the soup without clumping.
- Season Soup: Season the soup with salt, pepper, and fresh thyme leaves to enhance the flavors according to your personal taste preferences.
- Add Bacon: Return the crispy cooked bacon to the pot and mix it well through the soup to distribute the smoky flavor.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and additional shredded cheddar cheese if desired. Serve immediately for best texture and flavor.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use pre-cooked or store-bought gnocchi for convenience.
- Fresh thyme can be replaced with dried thyme; reduce quantity to 1 teaspoon.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra thickness, simmer the soup a few minutes longer before adding cheese.
