Ingredients
Scale
- 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
- In a large skillet over medium heat, cook the bacon until crispy (about 8-10 minutes). Transfer it to a paper towel-lined plate and chop it into pieces. Set aside.
- In a large pot, heat 1 tablespoon of butter or olive oil over medium heat. Add the diced onion and sliced carrots, and sauté until the onions become translucent and the carrots are tender (about 5-7 minutes).
- Pour in 4 cups of chicken broth and stir well. Bring the mixture to a simmer. Season with 1-2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder (or minced garlic), ¼ teaspoon dried thyme, and extra red chili flakes if desired.
- Lower the heat and stir in 2 cups of heavy cream or half-and-half and 2 cups of shredded cheddar cheese. Keep stirring until the cheese melts completely.
- Add 16 oz of gnocchi to the pot, and cook for about 2-3 minutes, or until they are soft and floating.
- Gently stir in the crispy bacon pieces and adjust seasoning as needed. Serve the soup hot and enjoy!
Notes
This soup can be made a day in advance; just reheat gently. For a vegetarian option, swap bacon for sautéed mushrooms and chicken broth for vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore