Bacon Cheddar Gnocchi Soup is a cozy bowl of comfort that brings together crispy bacon, sharp cheddar cheese, and soft, pillowy gnocchi in a creamy broth. It’s the kind of soup that feels like a warm hug on a chilly day, with its hearty and cheesy flavors making every spoonful satisfying and tasty.
I love making this soup when I want something that’s easy but still feels special. The bacon adds a lovely crunch and smoky flavor that pairs perfectly with the melty cheddar and fluffy gnocchi. One little tip I like is to cook the bacon until it’s nice and crispy, so it adds that extra texture and flavor punch to the soup.
When I serve this soup, I usually add a sprinkle of fresh herbs or a little extra shredded cheddar on top for a pop of color and flavor. It’s great on its own or with some crusty bread to soak up every last bit. It’s a dinner recipe that always disappears fast, and I think everyone will enjoy how comforting and cheesy it is!
Key Ingredients & Substitutions
Bacon: Bacon brings smoky, crispy richness. If you want a lighter option, try turkey bacon or smoked sausage. For a vegetarian twist, smoked tempeh or mushrooms work well to add that umami flavor.
Cheddar cheese: Sharp cheddar melts beautifully and gives the soup its cheesy punch. You can swap with Colby Jack, Monterey Jack, or a mild cheddar if you prefer a less sharp flavor.
Gnocchi: Potato gnocchi adds soft, pillowy texture. Store-bought gnocchi saves time, but fresh gnocchi gives a nicer bite. For gluten-free, look for gnocchi made with rice or alternative flours.
Heavy cream: Cream makes the soup rich and smooth. If you want it lighter, use half-and-half or whole milk, but the soup will be less thick and creamy.
How Do You Get the Soup Thick and Creamy Without Lumps?
Making a smooth and creamy soup needs patience, especially when adding flour and broth. Here’s how to get it right:
- After sautéing the veggies, sprinkle flour evenly and stir well. Let it cook 1-2 minutes to cook out the raw flavor.
- When adding broth, do it slowly while whisking constantly. This stops lumps from forming.
- Simmer gently and stir as it thickens to keep the texture smooth.
- Finally, add cheese and cream off the heat or on low to avoid curdling. Stir just until melted.
Patience here makes all the difference for a silky, thick soup that coats your spoon perfectly!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it’s big enough to cook all the ingredients smoothly and keeps everything together.
- Wooden spoon or silicone spatula – great for stirring the thickening process and preventing sticking.
- Slotted spoon – perfect for removing crispy bacon without excess grease.
- Measuring cups and spoons – for accuracy with ingredients like broth and cream.
- Cutting board and knife – handy for chopping bacon, veggies, and parsley.
Flavor Variations & Add-Ins
- Switch bacon for cooked sausage or ham for a different smoky or savory flavor.
- Use different cheeses like Monterey Jack or Colby for a milder or varied cheesy taste.
- Add sautéed mushrooms or spinach for extra veggies and earthiness.
- Sprinkle with chopped chives or parsley for fresh herbs on top.
Bacon Cheddar Gnocchi Soup Recipe
Ingredients You’ll Need:
- 8 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken broth (or stock)
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried Italian seasoning or mixed dried herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook, so roughly 35 minutes total. It’s a quick and comforting meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon pieces and set them aside. Keep the bacon fat in the pot for extra flavor.
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat. Once melted, toss in the diced onion and carrots. Cook them for about 5 minutes until they soften nicely. Stir in the minced garlic and cook for 30 seconds until you smell that wonderful aroma.
3. Thicken the Soup Base:
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat everything. Let it cook for 1-2 minutes — this helps get rid of any raw flour taste.
4. Add Broth and Simmer:
Slowly pour in the chicken broth, whisking constantly to keep things smooth with no lumps. Bring the mixture to a gentle simmer and let it thicken for about 5 minutes. Add the Italian seasoning, salt, and pepper to taste.
5. Cook the Gnocchi:
Stir in the potato gnocchi. Follow your package instructions for cooking time (usually 2-3 minutes). You’ll know they’re done when they float to the surface and feel tender.
6. Finish with Cheese and Cream:
Lower the heat and carefully stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup becomes creamy and smooth.
7. Serve and Garnish:
Give the soup a final taste and adjust salt or pepper if needed. Ladle the soup into bowls and sprinkle the crispy bacon pieces and fresh parsley on top. Enjoy it warm with your favorite crusty bread!
Can I Use Frozen Gnocchi for This Soup?
Yes, frozen gnocchi works perfectly! Just add it directly to the simmering soup and cook a minute or two longer than the package suggests until they float and are tender.
How Can I Make This Soup Dairy-Free?
To go dairy-free, swap the heavy cream for full-fat coconut milk and use a dairy-free cheese alternative or omit the cheese altogether. The soup will still be creamy and delicious!
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to step 8, then cool and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove, stirring frequently, and add extra cream or broth if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm slowly on the stovetop or microwave, stirring occasionally to maintain creaminess and prevent curdling.
