Loaded Potato Gnocchi Soup
Loaded Chicken Gnocchi Soup is a creamy, comforting one-pot meal with pillowy gnocchi and melted cheese. It comes together quickly thanks to the fast-cooking gnocchi, making it perfect for busy weeknights or chilly evenings. Each bowl is rich, satisfying, and topped with favorite garnishes like sour cream, green onions, and extra bacon.
Servings 6 servings
Calories 522kcal
Equipment
Ingredients
- 6 slices bacon regular or thick-cut
- 1 onion diced
- 1 Tbsp garlic minced
- ⅛ tsp black pepper
- ¼ tsp salt
- 4 cups chicken broth
- 1 lb potato gnocchi shelf-stable, refrigerated, or frozen
- 1 cup heavy cream
- 1 Tbsp flour
- 8 oz cheddar cheese shredded (plus extra for topping)
- green onion chopped
- sour cream for garnish
Instructions
- Cook the bacon until brown and crisp. I do this in the oven, but you can do it in the pot you will make the soup in. Drain it on a paper towel-lined plate, then chop and set aside. Either way, just be sure to reserve 1 Tbsp of the drippings.
- Add the onions to the soup pot along with the bacon drippings. Sauté until soft and translucent, about 7-10 minutes. Add the garlic, salt, and pepper, and cook for another minute.
- Add the chicken broth and bring to a gentle boil. Stir in gnocchi and cook until the gnocchi floats to the surface. Cook 3-4 minutes for frozen, 2-3 minutes for pre-packaged.
- Reduce the heat to low and whisk the flour into the cream. Stir in the cream mixture into the soup and cook to thicken. Add the cheese in batches, stirring until melted before adding more.
- Ladle the soup into bowls and garnish with bacon, cheese, green onion, and sour cream.
Nutrition
Serving: 1 serving | Calories: 522kcal | Carbohydrates: 32g | Protein: 17g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1339mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 974IU | Vitamin C: 2mg | Calcium: 323mg | Iron: 3mg