Cozy Weeknight Loaded Potato Gnocchi Soup for Busy Families

This rich, creamy soup blends pillowy gnocchi with tender potato chunks, savory onion and garlic, and melty cheddar for a bowl that’s both filling and comforting. It’s hearty without fuss and has a kind of homey, cheesy goodness that makes everyone ask for seconds.

Top reasons to make this: it comes together fast, uses simple pantry ingredients, and makes a great family meal or leftover lunch. For another cozy potato option, check out this coziest potato soup for inspiration.

Why You’ll Love This Recipe

• Ready in about 30–40 minutes, perfect for weeknights
• Uses simple, everyday ingredients
• Warm, creamy texture with cheesy comfort in every spoonful
• Great for feeding a crowd or saving for meal prep

Ingredients

For the Soup:

• 1 pound gnocchi
• 4 cups potato, diced (about 2–3 medium potatoes)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, sliced
• Salt and pepper to taste
• 2 tbsp olive oil

(Adjust salt and pepper to your taste. Use chicken broth for richer flavor, or vegetable broth to keep it meat-free.)

Step-by-Step Instructions of Loaded Potato Gnocchi Soup

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the diced onion until soft and translucent, about 5 minutes.
3. Add the minced garlic and cook 1 minute until fragrant.
4. Stir in the diced potatoes and pour in the broth. Bring to a simmer.
5. Simmer the potatoes until tender, about 12–15 minutes.
6. Add the gnocchi and cook until they float and are tender, about 3–4 minutes.
7. Lower the heat and stir in the heavy cream. Warm gently do not boil.
8. Remove from heat and stir in the shredded cheddar until melted and smooth.
9. Season with salt and pepper, taste, and adjust as needed.
10. Serve topped with sliced green onions and extra cheese if you like.

Tips for Success

• Use starchy potatoes (like Russet or Yukon Gold) for better texture in the soup.
• Add the cheese off the heat to keep it from getting grainy.
• Don’t overcook gnocchi; they cook fast and can get mushy.
• Taste and adjust salt after adding the cheese cheddar adds saltiness.

Substitutions & Variations of Loaded Potato Gnocchi Soup

To Make It Vegan/Gluten-Free:

• Use gluten-free or cauliflower gnocchi in place of regular gnocchi.
• Swap heavy cream for full-fat coconut milk or cashew cream.
• Use vegan shredded cheddar and vegetable broth.

Variations:

• Stir in cooked, chopped bacon or crispy pancetta for a smoky twist.
• Add a handful of spinach or kale at the end for extra greens.
• Replace cheddar with gruyère or smoked gouda for a different cheese note.
• Toss in white beans for added protein and bulk.

Storage Instructions of Loaded Potato Gnocchi Soup

Refrigerator:

• Store in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth or cream if it’s thick.

Freezer:

• This soup can be frozen, but gnocchi may change texture. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead:

• Chop vegetables and shred cheese a day ahead to speed up cooking.
• Cook potatoes and store separately from gnocchi if you plan to freeze add gnocchi fresh when reheating.

Frequently Asked Questions (FAQ) of Loaded Potato Gnocchi Soup

Can I use frozen gnocchi?

• Yes. Add frozen gnocchi directly to the simmering soup and cook until tender, which may take a minute or two longer.

Will the soup thicken too much after chilling?

• It can. Stir in a little broth or cream when reheating to loosen the texture.

Can I make this dairy-free but still creamy?

• Yes. Use cashew cream or canned coconut milk and a dairy-free cheese alternative for creaminess without dairy.

Final Toughts

Loaded Potato Gnocchi Soup is a simple way to bring comfort to busy weeknights. The soft gnocchi, warm potatoes, and melty cheddar make a bowl that feels special but takes little effort.

Give this Loaded Potato Gnocchi Soup a try, leave a comment to tell me how it turned out, and don’t forget to drop a star rating if you loved it.

Loaded Potato Gnocchi Soup

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A cozy and creamy soup that combines gnocchi, potatoes, and cheddar cheese for a comforting weeknight meal.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 pound gnocchi
• 4 cups potato, diced (about 2–3 medium potatoes)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, sliced
• Salt and pepper to taste
• 2 tbsp olive oil

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the diced onion until soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the diced potatoes and pour in the broth. Bring to a simmer.
5. Simmer the potatoes until tender, about 12–15 minutes.
6. Add the gnocchi and cook until they float and are tender, about 3–4 minutes.
7. Lower the heat and stir in the heavy cream. Warm gently—do not boil.
8. Remove from heat and stir in the shredded cheddar until melted and smooth.
9. Season with salt and pepper, taste, and adjust as needed.
10. Serve topped with sliced green onions and extra cheese if desired.

Notes

Use starchy potatoes for better texture. Add cheese off heat to prevent graininess.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian