Bacon Cheddar Gnocchi Soup

Ingredients:

• 6 slices bacon, chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• ¼ cup all-purpose flour

• 4 cups chicken broth (or vegetable broth)

• 2 cups milk (whole or 2%)

• 1 cup heavy cream (or half-and-half)

• 1 lb potato gnocchi (store-bought or homemade)

• 2 cups shredded sharp cheddar cheese

• Salt & black pepper, to taste

• ¼ tsp smoked paprika (optional)

• Chopped chives or green onions, for garnish

👨‍🍳 Instructions:

1. Cook the bacon
   In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy.
   Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

2. Sauté onions & garlic
   Add diced onion to the pot and cook for 3–4 minutes until soft and translucent.
   Stir in garlic and cook for another 30 seconds.

3. Make the roux
   Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to eliminate the raw flour taste.

4. Add liquids
   Slowly whisk in chicken broth, scraping the bottom of the pot. Then add milk and cream. Bring to a simmer, stirring often.

5. Add gnocchi
   Stir in gnocchi and simmer for 5–7 minutes until they float and are tender.

6. Stir in cheese
   Lower the heat and stir in shredded cheddar cheese a little at a time until melted and smooth. Don’t let it boil once the cheese is added.

7. Season
   Add salt, pepper, and smoked paprika to taste. Stir in half the cooked bacon (reserve the rest for topping).

8. Serve
   Ladle into bowls and top with extra bacon, chives or green onions, and a sprinkle of cheese if desired.

🧊 Storage & Reheating:

• Store in the fridge for up to 3 days.

• Reheat gently on the stove or in the microwave — add a splash of milk if it thickens too much.

🔁 Variations:

• Add sautéed spinach or broccoli for veggies.

• Use jalapeño cheddar for a spicy kick.

• Swap bacon for ham or smoked sausage.