Ingredients
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8–10 slices turkey bacon, cooked and chopped
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1 tbsp butter or olive oil
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1 large onion, diced
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2 large carrots, peeled and sliced
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4 cups chicken broth
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1–2 tsp salt
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1 tsp black pepper
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1 tsp garlic powder (or 4 cloves minced garlic)
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¼ tsp dried thyme
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½–1 tsp red chili flakes (optional)
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16 oz gnocchi
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2 cups heavy cream or half-and-half
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2 cups shredded cheddar cheese (medium or sharp)
Instructions
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Cook the turkey bacon in a skillet until crisp and golden. Transfer to a paper towel, then chop into small pieces. Set aside.
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In a large soup pot, heat butter or olive oil. Add the diced onion and sliced carrots. Sauté for 5–7 minutes until tender and fragrant.
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Pour in the chicken broth. Stir and bring to a gentle simmer over medium heat.
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Reduce the heat slightly and stir in the heavy cream or half-and-half. Add shredded cheddar cheese gradually, stirring constantly until smooth and creamy.
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Season with salt, black pepper, garlic powder or minced garlic, thyme, and chili flakes if using. Stir well and taste to adjust seasoning.
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Add the gnocchi directly to the simmering soup. Cook for about 2 minutes, or until the gnocchi become tender and fluffy.
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Stir in the chopped crispy turkey bacon. Let the soup simmer for 1 more minute to blend flavors.
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Remove from heat and serve hot with bread or salad.
Notes
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For extra veggies, add spinach, peas, or corn at the end.
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To lighten the soup, replace heavy cream with half-and-half.
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Leftovers thicken as they cool; add a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes