Bacon Cheddar Gnocchi Soup
A creamy, indulgent soup loaded with smoky bacon, pillowy gnocchi, vegetables, and sharp cheddar cheese. Quick to make in one pot, it’s hearty enough for a weeknight dinner and cozy enough for a weekend indulgence.
Equipment
- large pot or Dutch oven
- slotted spoon
- cutting board and knife
- wooden spoon or spatula
- ladle
Ingredients
- 8 slices thick-cut bacon, diced
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme (or 1½ tsp Italian seasoning)
- 1 pinch red pepper flakes (optional)
- salt and black pepper, to taste
- 16 oz potato gnocchi
- 1.5 cups heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- fresh parsley or green onion, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon bacon fat in the pot.
- Add butter or oil to the pot. Sauté onion, carrots, and celery for 5–7 minutes until softened. Stir in garlic and cook 30 seconds more.
- Pour in chicken broth. Stir in thyme, red pepper flakes, salt, and pepper. Bring to a simmer.
- Add gnocchi to the simmering soup. Cook 2–3 minutes, or until gnocchi float and turn tender.
- Reduce heat to medium-low. Stir in heavy cream. Gradually add shredded cheddar in batches, stirring until melted and smooth.
- Return bacon to the pot, reserving a little for topping. Adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls. Garnish with extra bacon, parsley, or green onion. Serve hot with crusty bread.
Notes
For smoother texture, shred cheese fresh instead of using pre-shredded. Swap cream for half-and-half or milk for a lighter version. Omit bacon and use veggie broth for vegetarian, adding smoked paprika for depth. Store soup base separately from gnocchi if making ahead.