Looking for a cozy dinner that’s ready in under an hour and feels like a hug in a bowl? This Bacon Cheddar Gnocchi Soup hits that mark. It’s creamy, cheesy, and comforting with little potato gnocchi pillows and smoky bacon bits for a fun texture contrast. The cheddar melts into the cream and chicken broth to make a rich, velvety base while carrots and onion add sweet balance.
Top reasons to make it: it’s fast enough for weeknights, feeds a crowd, and uses simple pantry and fridge staples. If you like hearty, cheesy soups, you might also enjoy a similar cozy soup like this Broccoli Cheddar Lasagna Soup (https://spreadrecipes.com/broccoli-cheddar-lasagna-soup/) for another easy weeknight option.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes for busy weeknights
- Uses common ingredients you likely already have
- Family-pleaser: cheesy, smoky, and filling
- Easy to scale up for leftovers or meal prep
Ingredients For the Soup
- 8–10 slices Bacon, chopped
- 1 Tablespoon Butter or Olive Oil
- 1 large Onion, diced
- 2 large Carrots, peeled and sliced
- 4 cups Chicken Broth
- 1–2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
- 1/4 teaspoon Dried Thyme
- 1/2–1 teaspoon Red Chili Flakes (optional, for mild heat)
- 16 ounces Gnocchi
- 2 cups Heavy Cream or Half-and-Half
- 2 cups Cheddar Cheese, grated
Step-by-Step Instructions of Bacon Cheddar Gnocchi Soup
- Cook the bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the onion and carrots in the bacon fat (add butter or oil if needed) until softened, about 5 minutes. Stir in garlic if using fresh and cook 30 seconds.
- Add the chicken broth, salt, pepper, garlic powder (if using), dried thyme, and red chili flakes. Stir and bring to a simmer.
- Add the gnocchi to the simmering broth and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Reduce heat to low and stir in the heavy cream or half-and-half. Warm gently do not boil to avoid curdling.
- Gradually stir in the grated cheddar until smooth and melted. Taste and adjust salt and pepper.
- Fold half the cooked bacon into the soup, reserving the rest for topping. Heat just until everything is warmed through.
- Serve hot with the reserved bacon sprinkled on top and an extra pinch of chili flakes if desired.
Tips for Success
- Use full-fat cream for the creamiest texture and best mouthfeel.
- Add the cheese slowly off the heat to prevent graininess.
- Don’t overcook gnocchi watch for them to float as a sign they’re done.
- Crisp the bacon well for texture contrast; drain on paper towels before adding.
Substitutions & Variations of Bacon Cheddar Gnocchi Soup
To Make It Vegan/Gluten-Free:
- Use dairy-free cream (oat or cashew-based) and vegan cheddar shreds for a dairy-free version.
- Replace bacon with smoked tempeh or mushroom bacon for smoky flavor.
- Choose gluten-free gnocchi (or cauliflower gnocchi) to make it gluten-free.
Variations:
- Stir in a handful of spinach or kale at the end for color and nutrients.
- Swap cheddar for Gruyère or Fontina for a nuttier flavor.
- Add cooked chicken or white beans for extra protein and heartiness.
- Mix in a spoonful of Dijon mustard for a bright tang that cuts the richness.
Storage Instructions of Bacon Cheddar Gnocchi Soup
Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat to prevent separation.
Freezer: Creamy soups can change texture when frozen. If you must freeze, cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth or cream to help restore texture.
Make-Ahead: Chop the vegetables and cook the bacon a day ahead. Keep components separate and combine and heat when ready to serve for the best texture.
Frequently Asked Questions (FAQ) of Bacon Cheddar Gnocchi Soup
Can I use frozen gnocchi?
Yes. Add frozen gnocchi directly to the simmering broth and cook a minute or two longer than fresh until tender.
Can I make this lighter or lower in fat?
Use half-and-half or a lower-fat milk instead of heavy cream and use turkey bacon or less bacon. Keep in mind the soup will be less rich.
Will the cheese get grainy if I reheat leftovers?
To reduce graininess, reheat slowly over low heat and add a splash of broth or cream. Stir gently and avoid high heat.
Final Toughts
This Bacon Cheddar Gnocchi Soup brings cozy comfort and speedy weeknight ease to your table. It’s creamy, smoky, and full of little gnocchi pillows that make every spoonful satisfying perfect when you want comfort without a long cook. If you make this Bacon Cheddar Gnocchi Soup, drop a comment and leave a star rating so others know how it turned out I’d love to hear your tweaks or favorite add-ins!
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Bacon Cheddar Gnocchi Soup
A creamy, cheesy soup filled with potato gnocchi and smoky bacon for a comforting weeknight dinner.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 8–10 slices Bacon, chopped
- 1 Tablespoon Butter or Olive Oil
- 1 large Onion, diced
- 2 large Carrots, peeled and sliced
- 4 cups Chicken Broth
- 1–2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder (or 4 cloves minced garlic)
- 1/4 teaspoon Dried Thyme
- 1/2–1 teaspoon Red Chili Flakes (optional, for mild heat)
- 16 ounces Gnocchi
- 2 cups Heavy Cream or Half-and-Half
- 2 cups Cheddar Cheese, grated
Instructions
- Cook the bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the onion and carrots in the bacon fat (add butter or oil if needed) until softened, about 5 minutes. Stir in garlic if using fresh and cook 30 seconds.
- Add the chicken broth, salt, pepper, garlic powder (if using), dried thyme, and red chili flakes. Stir and bring to a simmer.
- Add the gnocchi to the simmering broth and cook according to package directions (usually 2–4 minutes) until they float and are tender.
- Reduce heat to low and stir in the heavy cream or half-and-half. Warm gently—do not boil—to avoid curdling.
- Fold half the cooked bacon into the soup, reserving the rest for topping. Heat just until everything is warmed through.
- Serve hot with the reserved bacon sprinkled on top and an extra pinch of chili flakes if desired.
<li Gradually stir in the grated cheddar until smooth and melted. Taste and adjust salt and pepper.
Notes
Use full-fat cream for the creamiest texture. Crisp the bacon well for texture contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Omnivore