Ingredients
Scale
- 8–10 slices Bacon, chopped
- 1 Tablespoon Butter or Olive Oil
- 1 large Onion, diced
- 2 large Carrots, peeled and sliced
- 4 cups Chicken Broth
- 1–2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
- 1/4 teaspoon Dried Thyme
- 1/2–1 teaspoon Red Chili Flakes (optional, for mild heat)
- 16 ounces Gnocchi
- 2 cups Heavy Cream or Half-and-Half
- 2 cups Cheddar Cheese, grated
Instructions
- Cook the bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the onion and carrots in the bacon fat (add butter or oil if needed) until softened, about 5 minutes. Stir in garlic if using fresh and cook 30 seconds.
- Add the chicken broth, salt, pepper, garlic powder (if using), dried thyme, and red chili flakes. Stir and bring to a simmer.
- Add the gnocchi to the simmering broth and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Reduce heat to low and stir in the heavy cream or half-and-half. Warm gently—do not boil—to avoid curdling.
- Fold half the cooked bacon into the soup, reserving the rest for topping. Heat just until everything is warmed through.
- Serve hot with the reserved bacon sprinkled on top and an extra pinch of chili flakes if desired.
<li Gradually stir in the grated cheddar until smooth and melted. Taste and adjust salt and pepper.
Notes
Use full-fat cream for the creamiest texture. Crisp the bacon well for texture contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Omnivore