Bacon Cheddar Gnocchi Soup
An Easy Mock Version of Potato Soup. The creaminess alone will win you over.
Equipment
- large Dutch Oven or soup pot
- plate
- cutting board & sharp knife
- measuring cups & spoons
- spatula
- silicon whisk
Ingredients
- 6 slices bacon, uncooked
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 TBS all purpose flour
- 2 TBS butter
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1 lb gnocchi (found in pasta aisle)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 2 cups sharp cheddar cheese, shredded
- 2 cups chopped fresh spinach
Instructions
- In large Dutch Oven or large soup pot, crisp up 6 pieces of bacon. Remove crisp & browned bacon to a plate leaving the grease from the bacon in pot.
- Add diced onion to pot with the bacon grease and cook for a few minutes until onions are softened and slightly browned. Add in garlic and cook for 1 additional minute.
- Sprinkle flour over the onions & garlic. Add in butter and stir with a whisk for 1-2 minutes until butter has melted and a roux has formed.
- Slowly pour in & whisk in chicken broth until flour has been incorporated and is smooth over high heat.
- Stir in heavy whipping cream & seasonings. Taste to adjust the seasonings to your liking.
- Add in the gnocchi & cook for 3-5 minutes until they start floating on top of the broth.
- Reduce heat and slowly stir in the shredded cheese until it's all melted and the soup is smooth.
- Stir in spinach until wilted. Allow to simmer for 5 minutes. You may stir in crisp bacon pieces or just add to individual bowls of soup.