This incredibly creamy, savory, and utterly comforting Bacon Cheddar Gnocchi Soup is a warm hug in a bowl, perfect for chilly evenings.
My love affair with Bacon Cheddar Gnocchi Soup began on a particularly cold, blustery evening. Mark and I had spent the entire day out in the elements, and all I could dream of was a bowl of something deeply warming and satisfying. I had a package of gnocchi in the pantry, some leftover bacon, and a block of cheddar, and a sudden inspiration struck. What if I combined the rich flavors of a loaded baked potato with the comforting chew of gnocchi in a creamy soup? I knew it had to be thick and hearty, like some of the amazing creamy soups featured on Simply Recipes. After a bit of simmering and stirring, this recipe was born. It quickly became our go-to comfort food for when the weather turns cold, and our hearts crave warmth.
🟫 Why This Is So Good
- Unbeatable Comfort – This soup is the epitome of comfort food. It’s rich, creamy, and deeply satisfying, warming you from the inside out.
- Chewy & Creamy Texture – The soft, pillowy gnocchi provides a delightful contrast to the smooth, velvety soup base, making every spoonful a joy.
- Packed with Flavor – Smoky bacon, sharp cheddar, aromatic vegetables, and a hint of spice combine for a flavor profile that is absolutely irresistible.
- Quick Weeknight Meal – Despite its rich taste, this soup comes together surprisingly quickly, making it a perfect hearty meal even on busy weeknights.
The first time I served this soup, the kitchen smelled heavenly, like a cozy autumn evening. Mark walked in, took a deep breath, and his eyes lit up. He said, “Whatever this is, it smells incredible.” After his first spoonful, he leaned back, closed his eyes, and just savored it. He then opened his eyes and declared, “Clare, this is officially my new favorite soup.” That’s when I knew this Bacon Cheddar Gnocchi Soup was something truly special, a recipe that would bring warmth and joy to our table for years to come. Achieving that perfectly cooked gnocchi without it turning mushy is key; a good tip on how to cook gnocchi perfectly is always helpful. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Bacon: Use good quality thick-cut bacon for the best flavor and texture. Cook it until crispy, then save some of the rendered fat for sautéing the vegetables—it adds incredible depth to the soup.
- Gnocchi Selection: Shelf-stable potato gnocchi is perfect for this recipe. It cooks quickly directly in the soup, absorbing all the delicious flavors and staying wonderfully tender.
- Sharp Cheddar Cheese: This is not the place for mild cheese! A good quality sharp or extra-sharp cheddar will give you the most robust, cheesy flavor. Shred it yourself from a block for the best melt.
- Heavy Cream or Half-and-Half: For ultimate richness, heavy cream is king. However, if you want a slightly lighter soup, half-and-half works beautifully without sacrificing too much creaminess in your Bacon Cheddar Gnocchi Soup.
- Red Chili Flakes: Adjust the amount of red chili flakes to your preference. They add a lovely subtle warmth, but you can omit them if you prefer no heat.
🟫 Making It Step by Step
Cook the Bacon & Sauté Aromatics
Begin by cooking your bacon. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it’s perfectly crispy. Remove the bacon with a slotted spoon, placing it on a paper towel-lined plate to drain. Reserve about 1 tablespoon of the rendered bacon fat in the pot. If you don’t have enough, add a little butter or olive oil. Add the diced onion and sliced carrots to the pot and sauté them in the bacon fat until they begin to soften, about 5-7 minutes. The aroma will already start to build, promising the deliciousness of this Bacon Cheddar Gnocchi Soup.
Simmer the Soup Base
Once the vegetables are tender, pour in the chicken broth. Stir in the salt, black pepper, garlic powder (or minced garlic), and dried thyme. If you like a little heat, add the red chili flakes now. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes. This allows the vegetables to become fully tender and all the flavors to meld beautifully. The kitchen will smell absolutely incredible, building anticipation for the creamy goodness to come.
Add Gnocchi, Cream, and Cheese
After simmering, remove the lid and add the gnocchi to the pot. Cook the gnocchi according to package directions, usually 2-3 minutes, until they float to the surface and are tender. Once the gnocchi is cooked, reduce the heat to its lowest setting. Pour in the heavy cream or half-and-half and stir gently. Then, gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is wonderfully smooth and creamy. Make sure the soup does not boil after the cream and cheese are added to prevent the sauce from separating. Ladle your rich and comforting Bacon Cheddar Gnocchi Soup into bowls, garnish with the reserved crispy bacon, and serve immediately.
🟫 Making Sure It Turns Out
- Don’t Boil After Adding Dairy: Once you add the heavy cream and cheddar cheese, keep the heat very low and do not let the soup come to a boil. High heat can cause the dairy to curdle or the cheese to become stringy.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Shredding a block of cheddar yourself ensures a perfectly creamy, velvety soup.
- Cook Gnocchi to Al Dente: Gnocchi cooks quickly. Overcooked gnocchi can become mushy, so keep an eye on it and remove it from the heat as soon as it’s tender.
My first attempt at a creamy soup like this involved adding the cheese and then letting it bubble away on high heat. The result was a slightly grainy, separated mess—not the smooth, luxurious texture I was going for. It was a valuable lesson in patience and gentle heat. Now, I always make sure the heat is low when the dairy goes in, ensuring my Bacon Cheddar Gnocchi Soup is perfectly silky and inviting every single time.
🟫 Perfect Serving Ideas
This hearty Bacon Cheddar Gnocchi Soup is a meal in itself, but it pairs beautifully with some crusty bread for dipping or a light, crisp green salad to cut through the richness. A simple side of garlic bread or a warm focaccia would also be fantastic. For a truly indulgent experience, sprinkle with extra crispy bacon bits, fresh chives, or even a dollop of sour cream right before serving.
🟫 Making It Different
Feel free to customize this soup to your liking. Add some finely chopped spinach or kale for a dose of greens, or throw in some frozen peas or corn during the last few minutes of simmering. You could swap the cheddar for smoked gouda or a sharp white cheddar. For a vegetarian version, omit the bacon and use vegetable broth, perhaps adding some smoked paprika for a smoky flavor.
🟫 Storage and Leftovers
Leftovers of this Bacon Cheddar Gnocchi Soup are fantastic. Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days. The gnocchi will absorb more liquid as it sits, so the soup will thicken. When reheating, you might want to add a splash of extra chicken broth or milk to reach your desired consistency. Reheat gently on the stovetop or in the microwave until warmed through.
🟫 Tips That Actually Help
- Mise en Place: Have all your ingredients prepped and ready to go before you start cooking. This soup comes together quickly, so having everything measured and chopped makes it even easier.
- Taste and Adjust: Always taste your soup before serving and adjust the seasonings as needed. You might want more salt, pepper, or chili flakes.
- Low Simmer: When adding the gnocchi, ensure the soup is at a gentle simmer, not a rolling boil. This prevents the gnocchi from breaking apart.
I used to be terrible about tasting my food as I cooked, always assuming it would turn out perfectly seasoned. But after a few bland dishes, I learned my lesson. Now, I taste at every major step—after the aromatics, after adding broth, and especially after adding the dairy and cheese. It’s a simple habit that guarantees my Bacon Cheddar Gnocchi Soup is always perfectly balanced and delicious.
This Bacon Cheddar Gnocchi Soup has truly become a household favorite, a recipe we return to again and again for its incredible comfort and undeniable flavor. It’s the kind of meal that brings everyone to the table, eager for a warm bowl. I hope you give it a try and find as much joy in it as we do.
🟫 Frequently Asked Questions
→ Can I use a different type of gnocchi? Yes, you can. Sweet potato gnocchi would add a lovely sweetness, or even homemade gnocchi would be fantastic. Adjust cooking times as needed.
→ Can I make this soup thicker? If you want an even thicker soup, you can make a roux by whisking 1-2 tablespoons of flour into the melted bacon fat/butter after sautéing the vegetables, cooking for 1 minute before adding the broth.
→ What kind of bacon is best? Thick-cut smoked bacon provides the best flavor and texture. Turkey bacon can be used, but it won’t render as much fat or provide the same depth of flavor.
→ Can I add vegetables to Bacon Cheddar Gnocchi Soup? Absolutely! Peas, corn, spinach, or even chopped bell peppers would be delicious additions. Add softer vegetables towards the end of simmering, heartier ones earlier.
→ My cheese is clumpy. What went wrong? This typically happens if the heat was too high when adding the cheese, or if you used pre-shredded cheese with anti-caking agents. Always shred your own and keep the heat low.
→ Can I make this vegetarian? Yes, simply omit the bacon, use vegetable broth, and consider adding some smoked paprika or nutritional yeast for depth of flavor.
Print
Bacon Cheddar Gnocchi Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A rich, creamy, and comforting soup featuring pillowy gnocchi, smoky bacon, and sharp cheddar cheese.
Ingredients
→ For the Soup:
- 8–10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil (if needed)
- 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 shelf-stable potato gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups cheddar cheese, medium or sharp, shredded
Instructions
- Cook Bacon: In a large pot, cook bacon until crispy. Remove bacon, reserving 1 tbsp fat. Chop bacon.
- Sauté Veggies: Add onion and carrots to reserved fat (or butter/oil). Sauté 5-7 minutes until softened.
- Simmer Broth: Pour in chicken broth. Stir in salt, pepper, garlic powder, thyme, and chili flakes (if using). Bring to a simmer, cover, and cook 10-15 minutes.
- Add Gnocchi: Add gnocchi to simmering soup. Cook 2-3 minutes, or until tender and floating.
- Finish Soup: Reduce heat to low. Stir in heavy cream and shredded cheddar until cheese is melted and soup is creamy. Do not boil.
- Serve: Ladle hot Bacon Cheddar Gnocchi Soup into bowls, garnish with chopped bacon, and serve.
Notes
- Shred Your Own Cheese: For the creamiest results, shred cheddar from a block yourself.
- Low Heat for Dairy: Once cream and cheese are added, keep the heat very low to prevent curdling.
- Don’t Overcook Gnocchi: Cook just until they float to maintain a tender, not mushy, texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Simmering
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 580 kcal
- Sugar: 8g
- Sodium: 1400mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg
Keywords: Bacon Cheddar Gnocchi Soup
