Ingredients
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional, for garnish)
Feel free to substitute the heavy cream with half-and-half for a lighter version, or use turkey bacon if you prefer a leaner option.
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer. This step always reminds me of my abuela’s kitchen, where the smell of simmering broth was a daily delight.
- Add the gnocchi to the pot and cook until they float to the top, indicating they are done, about 3-5 minutes.
- Reduce the heat to low and stir in the heavy cream, followed by the shredded cheddar cheese. Stir until the cheese has melted completely into the soup.
- Season with salt and pepper to taste. Feel free to add a little more cheese if you’re feeling indulgent—it’s a trick I learned from experimenting over the years.
- Serve hot, garnished with crispy bacon pieces and chopped chives if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International