There’s something heartwarming about a big bowl of soup on a chilly day, and this Bacon Cheddar Gnocchi Soup truly hits the spot. As I was cooking up a storm one rainy afternoon, I had a craving for comfort food. I rummaged through my pantry and refrigerator, and before I knew it, I was whipping up this delightful creamy soup. The smoky bacon combined with the rich cheddar and tender gnocchi is just divine!
What Makes This So Good
- Luxuriously Creamy: The blend of heavy cream and cheddar creates an irresistibly velvety texture.
- Savory Bacon Flavor: Crispy bacon adds a smoky crunch that takes this soup to the next level.
- Convenience: Gnocchi cooks in mere minutes, making this a quick and satisfying meal.
Ingredients
- 8-10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1-2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½-1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Smart Swaps:
- For a vegetarian version, swap bacon for sautéed mushrooms or smoked paprika for a smoky flavor.
- Use vegetable broth instead of chicken broth to keep it plant-based.
- For a lighter option, you can substitute full-fat cream with half-and-half or unsweetened almond milk.
Sourcing Tips:
- When selecting bacon, look for thick-cut options for extra juiciness.
- For the best flavor, choose freshly shredded cheese instead of pre-packaged grated varieties.
Directions
Cook the bacon: In a large skillet over medium heat, cook the bacon until crispy (about 8-10 minutes). Once done, transfer it to a paper towel-lined plate and chop it into pieces. Set it aside.
Sauté the vegetables: In a large pot, heat 1 tablespoon of butter or olive oil over medium heat. Add the diced onion and sliced carrots, and sauté until the onions become translucent and the carrots are tender (about 5-7 minutes).
Add broth and seasonings: Pour in 4 cups of chicken broth and stir well. Bring the mixture to a simmer. Season it with 1-2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder (or minced garlic), ¼ teaspoon dried thyme, and extra red chili flakes if desired.
Incorporate the cream and cheese: Lower the heat and stir in 2 cups of heavy cream or half-and-half and 2 cups of shredded cheddar cheese. Keep stirring until the cheese melts completely.
Cook the gnocchi: Add 16 oz of gnocchi to the pot, and cook for about 2-3 minutes, or until they are soft and floating.
Finish the dish: Gently stir in the crispy bacon pieces and adjust seasoning as needed. Serve the soup hot and enjoy!
Pro Tips
- Make-ahead: This soup can be made a day in advance; just reheat gently on the stove.
- Transport: Store portions in airtight containers for easy grabbing on busy days.
- Re-crisping bacon: For that delightful crunch again, quickly reheat bacon in the oven or air fryer before serving.
Serving Suggestions
This creamy delight pairs beautifully with crusty bread or a fresh side salad.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, be sure to gently warm on the stove or in the microwave. If it thickens, stir in a little extra broth or cream to return it to that luscious consistency.
Variations
- Spicy Italian: Add spicy Italian sausage along with the bacon for a hearty twist.
- Veggie Lover’s: Toss in some spinach or kale just before serving for an added nutritional boost.
- Cheesy Pesto: Stir in some basil pesto along with the cheese for an aromatic flavor.
FAQs
1. Can I use frozen gnocchi?
Absolutely! Just cook them directly in the soup as per the package instructions, and they’ll be perfectly tender.
2. What can I substitute for heavy cream?
Half-and-half works well, or for a lighter version, use unsweetened almond milk with a splash of olive oil.
3. How do I make it gluten-free?
Ensure you use gluten-free gnocchi, which is widely available, and check the labels for the broth and cheese.
Enjoy making this heartwarming Bacon Cheddar Gnocchi Soup, and let it wrap you in its creamy embrace on those comforting evenings!
Print
Bacon Cheddar Gnocchi Soup
A rich and creamy comfort meal perfect for chilly days, featuring smoky bacon, tender gnocchi, and a luscious cheddar cheese sauce.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 8–10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½–1 tsp red chili flakes (optional)
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Instructions
- In a large skillet over medium heat, cook the bacon until crispy (about 8-10 minutes). Transfer it to a paper towel-lined plate and chop it into pieces. Set aside.
- In a large pot, heat 1 tablespoon of butter or olive oil over medium heat. Add the diced onion and sliced carrots, and sauté until the onions become translucent and the carrots are tender (about 5-7 minutes).
- Pour in 4 cups of chicken broth and stir well. Bring the mixture to a simmer. Season with 1-2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder (or minced garlic), ¼ teaspoon dried thyme, and extra red chili flakes if desired.
- Lower the heat and stir in 2 cups of heavy cream or half-and-half and 2 cups of shredded cheddar cheese. Keep stirring until the cheese melts completely.
- Add 16 oz of gnocchi to the pot, and cook for about 2-3 minutes, or until they are soft and floating.
- Gently stir in the crispy bacon pieces and adjust seasoning as needed. Serve the soup hot and enjoy!
Notes
This soup can be made a day in advance; just reheat gently. For a vegetarian option, swap bacon for sautéed mushrooms and chicken broth for vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore