With all the flavors of a loaded baked potato, this soup is comforting and delicious. Gnocchi, bacon, cheese, and scallions are combined in a light, creamy broth.
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.
Notes
Store the soup in an airtight container in the refrigerator for 3-4 days. Store the toppings separately. Reheat in the microwave until hot. Garnish with toppings.