BACON CHEDDAR GNOCCHI SOUP An Easy Mock Potato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat options cut calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly provides a similar flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

Welcome to the cooking session; today is soup day and we're making a bacon cheddar soup, a mock version of potato soup.

Cook 6 pieces of bacon in a large Dutch oven or large soup pot over medium heat until crispy, flipping to crisp both sides.

Remove the crispy bacon and set aside, leaving the bacon grease in the pot for flavor.

Add 1 diced yellow onion to the pot and sauté until softened and lightly browned.

Add 2 cloves of minced garlic to the onions and mix for 1 minute to combine flavors.

Add 2 tablespoons of flour and 1 tablespoon of butter to create a roux, cooking for 2 minutes to eliminate the raw flour taste.

Gradually add 4 cups of low sodium chicken broth, whisking to combine and ensure there are no lumps.

Bring the mixture to a boil over high heat.

Once boiling, reduce heat and add 1 cup of heavy whipping cream, stirring to combine.

Season the soup with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of black pepper, adjusting salt to taste.

Add 1 pound of gnocchi to the soup, cooking for 3 to 5 minutes until they float to the top.

Grate 8 ounces of sharp cheddar cheese and add it to the soup, stirring until melted and creamy.

Add spinach to the soup if desired, allowing it to wilt down.

Taste the soup for seasoning adjustments before serving.

Crumble the reserved bacon on top of the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens