Bacon Cheddar Gnocchi Soup is a hearty and comforting dish that’s loaded with crispy bacon, melty cheddar cheese, and soft, pillowy gnocchi. The combination of creamy broth and those little potato dumplings makes it a perfect meal for chilly days when you want something warm and filling.
I love making this soup because it brings together simple ingredients in such an satisfying way. The bacon adds a smoky crunch that contrasts beautifully with the creamy cheddar flavor, and the gnocchi soak up all that goodness. I usually cook up a big batch and enjoy it over a few days—it tastes even better as the flavors meld.
When I serve this soup, I like to add a sprinkle of fresh chives or a little extra shredded cheddar on top for a pop of color and extra flavor. It’s great with a slice of crusty bread or some buttery crackers on the side. This is exactly the kind of soup that feels like a warm hug in a bowl, and it never fails to make everyone at the table smile.
Key Ingredients & Substitutions
Bacon: Crispy bacon gives this soup its smoky, salty crunch. If you want a lighter option, turkey bacon or smoked sausage work well too. Vegetarian? Try smoked tempeh or mushrooms for depth.
Cheddar Cheese: Sharp cheddar adds rich, tangy flavor and melts nicely. You can substitute with Colby Jack, Monterey Jack, or even a mild mozzarella for a creamier taste.
Gnocchi: Potato gnocchi bring a soft, pillowy texture that makes this soup hearty. Fresh or frozen gnocchi work, and you can also use small pasta like mini shells if gnocchi are hard to find.
Chicken Broth & Milk: Chicken broth forms the flavorful base. For a dairy-free version, use coconut milk or a plant-based milk with vegetable broth.
How Can I Get the Cheese to Melt Smoothly Without Clumping?
Cheese can clump if added too fast or in high heat. Here’s how to get a creamy soup:
- Lower the heat to gentle warmth before adding cheese.
- Add shredded cheese a little at a time, stirring well between additions.
- Use freshly shredded cheese instead of pre-shredded; it melts better because it has less anti-caking agents.
- Avoid boiling after cheese is added, or it can become grainy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking bacon and simmering the soup all in one pan.
- Wooden spoon or heatproof spatula – helps stir without scratching your pot.
- Whisk – useful for mixing the flour into the broth smoothly without lumps.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Cheese grater – for shredding fresh cheddar, which melts better than pre-shredded cheese.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or pancetta for a different but still rich meat flavor.
- Add chopped kale or spinach for some green and extra nutrients.
- Use smoked gouda or fontina instead of cheddar for a smoother, creamier taste.
- Stir in caramelized onions or roasted garlic to deepen the soup’s flavor.
Bacon Cheddar Gnocchi Soup
Ingredients You’ll Need:
Main Ingredients:
- 8 slices bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter
For Garnishing:
- Fresh chives, chopped
- Optional: extra shredded cheddar cheese
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 20 minutes to cook. So, plan for around 30 minutes total from start to finish—perfect for a quick, 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 remove the bacon and set it aside, but leave the bacon fat in the pot for extra flavor.
2. Sauté Onion and Garlic:
Add the diced onion to the pot with the bacon fat. Cook until the onions turn translucent, about 4 to 5 minutes. Then stir in the minced garlic and cook for one more minute until fragrant.
3. Make the Base:
Sprinkle the flour over the onions and garlic. Stir well and cook for 2 minutes to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure to stir so no lumps form. Let it simmer for about 5 minutes until it thickens slightly.
4. Cook the Gnocchi:
Add the potato gnocchi to the simmering broth. Cook according to package directions—usually 2 to 3 minutes—until they float to the top and are tender.
5. Add Dairy and Cheese:
Turn the heat down low. Stir in the milk or half-and-half and the butter, warming gently without boiling. Gradually add the shredded cheddar cheese, stirring constantly until it’s melted smoothly into the soup.
6. Season and Finish:
Add the smoked paprika, then season with salt and pepper to your taste. Return the crispy bacon pieces to the pot, reserving some for topping.
7. Serve:
Ladle the soup into bowls, and top each with the reserved bacon, extra shredded cheddar, and chopped fresh chives. Enjoy your warm, hearty soup!
Can I Use Frozen Gnocchi for This Soup?
Yes! Frozen gnocchi works perfectly. Just add it straight to the simmering broth and cook a bit longer if needed until tender and floating.
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the milk and cheese with dairy-free alternatives like coconut milk and vegan cheddar shreds. Just be mindful the flavor and texture will be a bit different.
Is It Possible to Prepare This Soup Ahead of Time?
You can make the soup up to the point before adding cheese and milk, then refrigerate for 1-2 days. When ready, reheat gently and stir in dairy and cheese to finish.
