This Bacon Cheddar Gnocchi Soup is pure comfort in a bowl—creamy, cheesy, and full of crispy bacon and tender potato gnocchi. It’s the kind of soup that makes you want to curl up on the couch with a blanket. I make this every time I want something cozy but still hearty enough for dinner.
Why I Love This Recipe
There’s something magical about bacon, cheddar, and gnocchi together—it’s like a loaded baked potato turned into soup!
- Creamy but not too heavy
- Ready in about 30 minutes
- Perfect balance of salty, smoky, and cheesy
- Always a hit with everyone who tries it
Servings and Time
Serves: 6
Total Time: 30 minutes (10 min prep, 20 min cook)
What You’ll Need
- 6 slices thick-cut bacon
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound potato gnocchi
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Ladle
Why This Recipe Works (Quick Science)
The flour and butter make a roux, which thickens the soup into that creamy texture. The starch from the gnocchi helps it get even thicker, while the cheddar melts smoothly thanks to the milk and cream—no grainy texture, just silky goodness.
Step-by-Step Instructions
Step 1: Cook the Bacon
Cook 6 slices of thick-cut bacon in a large pot over medium heat until crispy, about 8 minutes. Remove the bacon, crumble it, and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté the Onion and Garlic
Add 1 small diced yellow onion and 3 cloves minced garlic to the bacon fat. Cook until soft and fragrant, about 3 minutes.
Step 3: Make the Roux
Add 4 tablespoons butter to the pot and let it melt. Stir in 4 tablespoons all-purpose flour, whisking for about 1 minute until smooth and golden.
Step 4: Add the Broth and Cream
Slowly whisk in 4 cups chicken broth, 2 cups whole milk, and 1 cup heavy cream until smooth. Bring to a gentle simmer.
Step 5: Add Gnocchi and Seasoning
Stir in 1 pound potato gnocchi and ½ teaspoon smoked paprika. Cook for 5–7 minutes until gnocchi are tender. Season with salt and black pepper to taste.
Step 6: Add Cheese and Bacon
Lower the heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Add the crumbled bacon back in, saving a bit for topping.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with reserved bacon and sliced green onions.
Pro Tips
- Use freshly shredded cheddar—it melts better than pre-shredded.
- Don’t boil after adding cheese or it may separate.
- If the soup gets too thick, add a splash of broth.
- Gnocchi cook fast—don’t overdo it or they’ll get mushy.
Substitutions and Variations
- Try smoked gouda or Monterey Jack instead of cheddar.
- Swap bacon for pancetta or turkey bacon.
- Use cauliflower gnocchi for a lighter version.
- Add spinach for extra greens.
Make-Ahead Tips
Make the base of the soup (without gnocchi) ahead of time and refrigerate up to 2 days. Add gnocchi and cheese when reheating to keep texture perfect.
Leftovers and Storage
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove—add a splash of milk if it thickens too much. Not ideal for freezing since dairy can separate.
Common Mistakes
- Adding cheese over high heat—this causes curdling.
- Using too much flour—results in a pasty texture.
- Overcooking gnocchi—they turn gummy fast.
What to Serve With
- Garlic bread or crusty baguette
- Simple green salad
- Roasted broccoli or asparagus
FAQ
Can I use shelf-stable gnocchi?
Yes, it works great—just cook until tender.
Can I make it vegetarian?
Use veggie broth and skip the bacon or use a plant-based one.
Can I use half-and-half instead of cream?
Yep, it’ll be a bit lighter but still delicious.
Macros (Per Serving)
Calories: 520
Protein: 20g
Fat: 34g
Carbs: 32g
Fiber: 2g
Sugar: 6g
Conclusion
This Bacon Cheddar Gnocchi Soup is everything comfort food should be—creamy, smoky, and totally satisfying. Make it once, and it’ll become your go-to for chilly nights. Try it soon, then come back and tell me how it went or what twist you added!
