Gnocchi Soup with Bacon and Cheese

By Leite's Culinaria

Ingredients

5 slices thin-cut bacon (roughly chopped)
1 tablespoon olive oil
1 1/2 cups (8 oz) finely diced onion
1/2 cup (5 oz) diced carrot
1/2 cup (1 1/2 oz) diced celery
2 cloves garlic (minced)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried) (plus more for garnish)
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried) (plus more for garnish)
1/8 teaspoon crushed red-pepper flakes
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
One (16-ounce) package potato gnocchi
1 cup whole milk
1/2 cup grated sharp white cheddar
1/4 cup finely grated Parmesan
3 cups roughly chopped kale, tough stems removed
Kosher salt

Prep Time40mins
Cook Time35mins
Servings4

Instructions

Heat a 4-to 6-quart Dutch oven or soup pot over medium heat. Add the bacon and cook, stirring occasionally, until crispy, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 2 tablespoons of bacon grease.

Increase the heat to medium-high. Add the olive oil, onion, carrot, celery, and garlic to the bacon grease. Cook until the vegetables are softened, about 5 minutes.

Add the thyme, rosemary, red-pepper flakes, and flour. Stir to coat everything in flour, then pour in the broth. Simmer, stirring occasionally, until the vegetables are tender, and broth has thickened slightly, 15 to 20 minutes.

Stir in the gnocchi, milk, cheddar, Parmesan, and kale. Stir until soup is smooth and cheese is melted. Stir in most of the bacon, reserving some for garnish. The soup may simmer gently, but do not boil.

Season to taste with salt and serve. Garnish with extra bacon and herbs if desired.