Bacon Cheddar Gnocchi Soup: Creamy, Hearty & Comforting

If you’re craving a soup that’s indulgent, rich, and full of texture, Bacon Cheddar Gnocchi Soup hits all the right notes. Smoky bacon, pillowy gnocchi, silky broth, sharp cheddar, and fresh vegetables all come together in one satisfying pot. Whether you’re making it for a weeknight dinner or a cozy weekend meal, this soup brings a flavorful punch with comforting depth.

Ingredients

• 8 slices thick-cut bacon, diced
• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme (or 1½ tsp Italian seasoning)
• Pinch red pepper flakes (optional, for mild heat)
• Salt & black pepper, to taste
• 1 (16 oz) package potato gnocchi
• 1½ cups heavy cream (or half-and-half)
• 2 cups shredded sharp cheddar cheese
• Fresh parsley or green onion, chopped (for garnish)

Instructions

1. Cook the bacon.
   In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove bacon pieces with a slotted spoon and set aside on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot (discard or save the rest).
2. Sauté aromatics & vegetables.
   To the pot, add butter or use the reserved bacon fat plus oil. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Stir in garlic and cook another 30 seconds until fragrant.
3. Add broth & seasonings.
   Pour in the chicken broth. Stir in thyme, red pepper flakes, salt, and pepper. Bring the liquid to a simmer.
4. Cook the gnocchi.
   Add the gnocchi to the simmering soup. Cook according to package instructions (often 2–3 minutes), until the gnocchi float or turn tender. Stir occasionally to prevent sticking.
5. Finish with cream & cheese.
   Lower the heat to medium-low. Slowly stir in the heavy cream. Add the shredded cheddar a handful at a time, stirring gently until fully melted and smooth. Be patient—rushed cheese can clump.
6. Reintroduce bacon & adjust seasoning.
   Return the cooked bacon to the pot, reserving a bit for topping if desired. Taste and adjust salt and pepper.
7. Serve & garnish.
   Ladle into bowls and garnish with extra bacon bits and parsley or green onion. Serve hot, perhaps alongside crusty bread.

Tips & Variations

• Cheese: Use freshly shredded cheese (not pre-shredded) for smoother melting.
• Cream swap: For a lighter version, replace part of the cream with milk, but the broth will be thinner.
• Vegetarian version: Omit bacon, use vegetable broth, and add smoked paprika or liquid smoke for depth.
• Add-ins: Spinach, kale, or peas can be stirred in just before serving.
• Leftovers handling: Store the soup and gnocchi separately if possible; add gnocchi fresh when reheating to prevent them from becoming mushy.
• Avoid overheating: When adding cheese and cream, keep heat moderate to prevent breaking or separation.

Approximate Timing & Yield

• Prep Time: ~10 minutes
• Cook Time: ~20 minutes
• Total Time: ~30 minutes
• Servings: ~4–6
• Calories (estimate): ~500–600 per bowl (depends on cream/cheese quantities)

Frequently Asked Questions (FAQ)

Can I use frozen gnocchi instead of fresh?
Yes. Frozen gnocchi works fine — just follow package cooking instructions. Be careful not to overcook.

Will the cheese clump or separate?
If added too fast or at high heat, cheese can clump or become grainy. Always add in small batches with gentle stirring over low to moderate heat.

Can I make this ahead of time?
Yes — you can prepare the soup base ahead (without gnocchi), then reheat later and add gnocchi fresh so they retain texture.

Is this soup good for freezing?
Because dairy and gnocchi tend to change texture when frozen, it’s better to freeze only the base (without gnocchi or cream) and assemble fresh when reheating.

Can I reduce the fat?
You can lighten by using half-and-half instead of heavy cream and reducing bacon or using turkey bacon, but the texture and richness will vary.