Description
Creamy bacon cheddar gnocchi soup delivers comfort in a bowl, blending Italian potato dumplings with rich American cheese and smoky bacon. Hearty spoonfuls promise warmth and satisfaction, inviting you to savor each delicious bite.
Ingredients
Scale
Main Protein and Starch:
- 6 slices bacon, chopped
- 1 pound potato gnocchi
- 2 cups sharp cheddar cheese, shredded
Vegetables and Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach (optional, for freshness)
- 2 tablespoons chopped fresh parsley (for garnish)
Liquid and Seasoning Components:
- 4 cups chicken broth
- 1 ½ cups heavy cream (or half-and-half)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra depth)
Instructions
- Render the bacon in a spacious pot over medium flame until it transforms into golden, crisp morsels. Extract the bacon pieces using a perforated utensil, reserving approximately two tablespoons of the rich, smoky drippings within the vessel.
- Introduce diced onions to the residual bacon fat, sautéing until they become translucent and tender. Incorporate minced garlic, allowing its aromatic essence to permeate the mixture for a brief moment.
- Incorporate butter into the softened aromatics, creating a silky base. Dust the surface with flour, whisking continuously to form a robust roux. Gradually stream in chicken broth, maintaining a smooth consistency while preventing any potential lumps from forming. Introduce heavy cream and coax the liquid to a gentle simmer.
- Carefully lower the pillowy gnocchi into the simmering liquid, allowing them to dance and float to the surface, indicating their perfect doneness.
- Integrate shredded cheddar cheese, creating a luxurious, velvety texture. Season with salt, cracked black pepper, and a whisper of smoked paprika. Reintroduce the crispy bacon fragments and fold in delicate baby spinach leaves, allowing them to wilt gracefully.
- Remove from heat, garnish with freshly chopped parsley, and ladle the steaming soup into waiting bowls, ready to comfort and delight.
Notes
- Choose thick-cut bacon for extra crunch and robust flavor that will elevate the entire soup’s texture and taste profile.
- Drain excess bacon grease carefully, leaving just enough to sauté onions and develop a rich, smoky undertone in the soup base.
- Use store-bought or homemade potato gnocchi; freshly made gnocchi will provide a more tender and delicate texture compared to frozen varieties.
- Opt for sharp cheddar cheese to intensify the cheesy depth and create a more complex flavor landscape in the soup.
- For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce calories without sacrificing creamy consistency.
- Add roasted red peppers or sun-dried tomatoes for an unexpected tangy twist that complements the bacon’s smokiness.
- Consider gluten-free flour or cornstarch as a roux alternative for those with wheat sensitivities.
- Swap spinach with kale or Swiss chard for added nutritional boost and slightly different earthy undertones.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 100 mg