Ingredients
Scale
- 8-10 slices Bacon
- 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
- 16 ounces Gnocchi
- 2 cups Heavy Cream or Half-n-Half
- 2 cups Cheddar Cheese (grated)
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and let it drain on paper towels, reserving some fat in the pot.
- Add the butter or olive oil to the pot with the bacon fat, then sauté the diced onion and sliced carrots until they soften, about 5 minutes.
- Pour in the chicken broth and season with salt, pepper, garlic powder, thyme, and red chili flakes. Bring to a simmer.
- Stir in the gnocchi and cook until they float to the top, typically about 3-4 minutes.
- Reduce the heat and blend in the heavy cream or half-and-half, stirring until heated through.
- Add the grated cheddar cheese, stirring until it melts and combines smoothly.
- Crumble the reserved bacon into the soup and stir.
- Serve hot, garnished with extra cheese or crispy bacon, if desired.
Notes
For added flavor, ensure the bacon is cooked until crispy. Adjust chili flakes to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Non-Vegetarian