Bacon Cheddar Gnocchi Soup is a cozy and comforting bowl filled with tender potato gnocchi, smoky bacon bits, and plenty of melty cheddar cheese. It’s creamy and rich, with just the right amount of cheesy goodness and a touch of crisp bacon to keep every bite interesting. This soup feels like a warm hug in a bowl, perfect for chilly days when you want something hearty but still quick to make.
I love making this soup when I want something simple but special. The gnocchi adds a fun texture that’s different from your usual soup noodles, and the cheddar makes it feel extra cheesy and cozy. I usually fry the bacon until it’s nice and crispy before adding it to the soup; it really brings out that smoky flavor that everyone seems to love. Plus, it’s one of those soups that you can easily customize with your favorite herbs or even a little kick of spice.
When I serve Bacon Cheddar Gnocchi Soup, I like to put out some crusty bread on the side for dipping. It’s perfect for soaking up the creamy broth and making the meal feel a little more complete. Every time I make this, it quickly becomes a family favorite—easy to eat, filling, and just downright satisfying. If you’re looking for a recipe that feels like a cozy night in, this soup is definitely worth trying out!
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty crunch that really lifts the soup. If you want less fat, turkey bacon works well too. For a vegetarian option, try smoked paprika or a splash of liquid smoke instead.
Potato Gnocchi: Store-bought gnocchi is great to save time and cooks quickly. If you can’t find it, small pasta like mini shells or even tortellini can be a fun swap that holds up well in soup.
Cheddar Cheese: Sharp cheddar gives this soup its rich, cheesy punch. If you prefer a milder taste, medium cheddar works fine. For a creamier texture, try mixing in some Monterey Jack or even a bit of cream cheese.
Half-and-Half or Cream: This makes the soup creamy and smooth. Half-and-half lightens it up, while heavy cream makes it richer. For a dairy-free version, full-fat coconut milk is a good alternative.
How Do You Make the Soup Thick and Creamy Without It Being Lumpy?
The key is the roux—a mix of butter and flour—to thicken the broth perfectly. Here’s how I do it:
- After cooking the onions and garlic, sprinkle flour evenly over the mix and stir continuously to avoid clumps.
- Cook the roux for 1-2 minutes to remove raw flour taste; it will get a little golden.
- Slowly whisk in your broth bit by bit so it blends smoothly.
- Simmer gently. This allows the soup to thicken evenly. Avoid boiling once you add dairy to keep it smooth and prevent curdling.
Taking these steps makes a velvety soup that feels just right every time. Patience with the roux and gradual mixing are your best friends here!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and has plenty of room for stirring.
- Slotted spoon – great for removing crispy bacon bits without draining all the fat.
- Whisk – helps mix the roux and broth smoothly to avoid lumps.
- Wooden spoon or heatproof spatula – sturdy for stirring the soup without scratching your pot.
- Measuring cups and spoons – to get ingredient amounts just right for best flavor and texture.
Flavor Variations & Add-Ins
- Swap bacon for pancetta or cooked sausage if you want a different kind of meaty flavor.
- Add sautéed mushrooms for an earthy note that pairs well with the creamy cheese base.
- Mix in some chopped spinach or kale near the end for a pop of color and extra nutrients.
- Throw in a pinch of cayenne or smoked paprika to give the soup a mild spicy kick and depth.
How to Make Bacon Cheddar Gnocchi Soup
Ingredients You’ll Need:
For The Soup:
- 8 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 lb potato gnocchi (store-bought or homemade)
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups half-and-half or heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- Optional: pinch of smoked paprika or cayenne pepper for a subtle kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so you can have a comforting bowl ready in about 35 minutes. It’s a fairly quick soup that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Use a slotted spoon to take the bacon out and place it on a paper towel-lined plate to drain. Keep about 2 tablespoons of the bacon fat in the pot, and drain any extra.
2. Sauté the Onion and Garlic:
Add the butter to the bacon fat in the pot and melt it. Add the diced onion and cook on medium heat until it becomes soft and translucent, around 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic. Stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a roux, which will help thicken the soup.
4. Add the Broth and Simmer:
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mix to a gentle simmer and let it thicken, about 5 to 7 minutes.
5. Cook the Gnocchi:
Add the potato gnocchi to the simmering broth. Cook according to the package instructions, usually 2 to 3 minutes, until the gnocchi float and are tender.
6. Add Cream and Cheese:
Lower the heat and slowly stir in the half-and-half or heavy cream. Heat through without boiling. Gradually add the shredded cheddar cheese, stirring until melted and smooth. Season with salt and pepper, plus the smoked paprika or cayenne if you want a little spice.
7. Finish with Bacon and Chives:
Stir the cooked bacon pieces and chopped chives into the soup, keeping some chives aside for garnish.
8. Serve and Enjoy:
Ladle the soup into bowls and top with extra shredded cheddar, crispy bacon bits, chives, and a crack of fresh black pepper. Serve with crusty bread for dipping, and enjoy your delicious, comforting Bacon Cheddar Gnocchi Soup!
Can I Use Frozen Gnocchi for This Soup?
Yes! Just add the frozen gnocchi directly to the simmering broth and cook a minute or two longer than the package suggests until they float and are tender.
What Can I Substitute for Half-and-Half or Heavy Cream?
You can use whole milk for a lighter soup, but it won’t be quite as creamy. For a dairy-free option, coconut milk works well and adds a subtle richness.
How Do I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it’s too thick.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup, then cool and store it without cheese for up to 2 days. Add the cheese when reheating so it melts fresh and stays creamy.
