Ingredients
Equipment
Method
- Cut bacon into small pieces and cook in a large pot over medium heat until crispy and browned, stirring occasionally. Remove cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons bacon grease in the pot.
- Add butter to bacon grease and let melt, then add diced onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds, then sprinkle flour over everything and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking constantly to prevent lumps, then add heavy cream and bring to a gentle simmer. Let simmer for 10 minutes, stirring occasionally, until soup base thickens slightly.
- Add potato gnocchi to simmering soup and cook for 3-4 minutes until gnocchi float to the top and are tender but still hold their shape. Don't overcook or they'll fall apart.
- Remove pot from heat and stir in freshly grated cheddar cheese until completely melted and smooth. Add most of the bacon back, reserving some for garnish. Season with salt and pepper. Serve immediately topped with extra bacon, cheese, and fresh parsley.
Nutrition
Notes
Add gnocchi in the last 3-4 minutes of cooking or they will disintegrate and turn mushy. Remove pot from heat before stirring in cheese to prevent it from breaking and becoming grainy. Use freshly grated cheddar for smooth melting. The soup thickens as it sits, so add broth or cream when reheating leftovers.