Loaded Potato Gnocchi Soup

This Loaded Potato Gnocchi Soup is filled with everything you love about a loaded baked potato. This bowl of comfort is perfect for lunch and satisfying enough for dinner.

Ingredients:
6-8 slices bacon
1 tablespoon bacon drippings (or olive oil)
1 large onion (diced small)
1 tablespoon minced garlic (about 3 cloves)
¼ teaspoon black pepper
¼ teaspoon Kosher salt (or to taste)
4 cups chicken broth
1 pound gnocchi (shelf-stable or frozen)
1 cup heavy cream
8 ounces shredded cheddar cheese
scallions (chopped, for garnish)
sour cream (for garnish)

Instructions:
In a dutch oven, cook the bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate. Let cool then chop. Set aside. Remove the bacon drippings, leaving one tablespoon in the pan. Add the diced onions and saute 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; 3-4 minutes for frozen or 2-3 minutes for pre-packaged. Reduce the heat to low and stir in the cream. Add the cheese in batches, stirring until melted before adding more. Reserve some of the cheese for garnishing. Stir in the bacon, reserving some for garnishing. Ladle the soup into bowls and garnish with remaining bacon, cheese, chopped scallions, and sour cream.

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