This is one of my favorite winter time soups because it is so creamy and fills you up.
My kids even ate this soup and really liked the Gnocchi.
Gnocchi & Leek Soup with Bacon:
What you will need:
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
1 package of Gnocchi
Kosher Salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley
Preheat oven to 400°. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the gnocchi and 1/2 teaspoon each of salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the Gnocci are tender and the soup has thickened. Puree half the soup in a blender, then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon, and parsley. Enjoy!