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6 slices thick-cut turkey bacon

1 medium yellow onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 cups shredded cheddar cheese

16 oz potato gnocchi

Salt and pepper to taste

Chopped chives for garnish (optional)

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1. Cook bacon in a large pot until crispy. Remove and set aside.

2. Sauté onion in bacon grease until soft. Add garlic and cook for 30 seconds.

3. Pour in chicken broth and bring to a simmer.

4. Add gnocchi and cook according to package directions.

5. Reduce heat. Stir in heavy cream, cheddar cheese, and bacon.

6. Simmer until cheese melts and soup thickens.

7. Season with salt and pepper. Garnish with chives and serve.

Store leftovers in the fridge up to 3 days. Add broth when reheating.

For a meatless version, skip the bacon and add mushrooms.

White cheddar or smoked gouda can be used for variation.