Ingredients
Method
Cooking the Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped turkey bacon and cook until crispy. Once done, use a slotted spoon to remove it from the pot and set aside.
- In the same pot, add the diced onion and cook until translucent. Incorporate the minced garlic and stir until fragrant, about 30 seconds.
- Pour in the chicken or vegetable broth and bring it to a gentle simmer.
- Add the potato gnocchi and cook according to package instructions, usually around 2-3 minutes. They will float to the top when done.
- Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has fully melted and the soup is smooth.
- Add salt and pepper to your preference. Finally, fold in the cooked turkey bacon left aside.
- Ladle the soup into bowls and garnish with fresh parsley or green onions. Enjoy the creamy warmth!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing, but note that the texture of the gnocchi may change upon thawing. To reheat, warm on the stovetop and add a splash of broth if too thick. Cheese Choices: Feel free to experiment with different types of shredded cheese! Timing Is Key: Add the cream and cheddar after cooking the gnocchi to avoid curdling.