Get ready for a soup that is the absolute definition of decadent comfort food. This Bacon Cheddar Gnocchi Soup is a rich, savory, and incredibly satisfying one-pot meal that will have everyone asking for seconds. It’s a wonderfully Creamy Gnocchi Soup, featuring soft, pillowy potato gnocchi and crispy bacon all swimming in a velvety, sharp cheddar cheese broth. This is the kind of Cheesy Gnocchi Soup that feels like a gourmet treat but is surprisingly quick and easy to make on a busy weeknight.
Table of Contents
Why This is the Ultimate Comfort Soup
This Bacon Gnocchi Soup is a guaranteed family favorite for so many reasons.
- Incredibly Rich & Flavorful: The combination of crispy bacon, sharp cheddar cheese, and tender gnocchi is a savory flavor explosion.
- Luxuriously Creamy: The heavy cream and melted cheddar create a silky, velvety broth that is pure comfort in a bowl.
- Quick and Easy: This impressive soup comes together in about 30 minutes, making it perfect for a weeknight dinner.
- A Hearty One-Pot Meal: Packed with bacon and gnocchi, this is a complete and satisfying meal that will leave you feeling warm and happy.
Your Simple Ingredient Checklist
This recipe uses a handful of high-impact ingredients for its signature decadent flavor.
The Ingredient Lineup:
- 8-10 slices of bacon, cooked and chopped
- 1 tbsp butter
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1 (16-ounce) package of potato gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- Seasonings: 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, ¼ tsp dried thyme, and ½ tsp red chili flakes (optional).
Step-by-Step Instructions
This impressive soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until it is brown and crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate. Leave about 1 tablespoon of the bacon grease in the pot for flavor.
- Sauté the Vegetables: Add the butter to the pot with the bacon grease. Add the diced onion and sliced carrots and cook for 5-7 minutes, until the vegetables begin to soften.
Part 2: Simmer the Soup
- Add Broth and Seasonings: Pour in the chicken broth. Add the salt, black pepper, garlic powder, dried thyme, and optional red chili flakes. Stir well and bring the soup to a simmer.
- Cook the Gnocchi: Add the potato gnocchi to the simmering broth. Cook according to the package directions, typically for about 2-3 minutes, or until the gnocchi float to the top and are tender.
Part 3: Make it Cheesy and Serve
- Add Cream and Cheese: Reduce the heat to low. Slowly pour in the heavy cream and stir. Gradually add the shredded cheddar cheese, stirring constantly, until the cheese is completely melted and the soup is smooth. This combination makes the perfect Gnocchi Cheddar sauce.
- Add the Bacon: Stir in most of the crispy, chopped bacon, reserving a little for garnish.
- Serve Hot: Ladle the hot soup into bowls. Garnish with the reserved crispy bacon and some fresh chives or parsley, if desired.
Frequently Asked Questions (FAQ)
1. Can I add chicken to this recipe? Absolutely! To make a delicious Chicken Gnocchi Soup With Bacon, simply add about 2 cups of pre-cooked, shredded chicken (a rotisserie chicken is a great shortcut!) to the soup at the same time you add the gnocchi to let it heat through.
2. What’s the best way to get a smooth, non-grainy cheese sauce? The key to a smooth Cheesy Gnocchi Soup is twofold. First, reduce the heat to low before you add the dairy. Boiling the soup after adding the cream or cheese can cause it to curdle. Second, use freshly shredded cheese from a block rather than pre-shredded cheese. The anti-caking agents in pre-shredded cheese can sometimes make the sauce a bit grainy.
3. Can I use a different kind of cheese? While sharp cheddar gives this Bacon Cheddar Gnocchi soup its signature flavor, you can definitely experiment. A mix of cheddar and Gruyère would be delicious and nutty, or you could use a smoked Gouda for a different smoky flavor profile.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools. Reheat it gently in a saucepan over low heat, stirring frequently. You may want to add a splash of milk or chicken broth to thin it back down to your desired consistency.
Bacon Cheddar Gnocchi Soup: The Ultimate Comfort Food
Equipment
- Dutch oven or heavy-bottomed pot
- Slotted Spoon for removing bacon
- Wooden spoon for stirring vegetables
- Ladle for serving soup
Ingredients
- 8-10 slices bacon, cooked and chopped
- 1 tbsp butter
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1 (16 oz) package potato gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ¼ tsp dried thyme
- ½ tsp red chili flakes (optional)
- for garnish fresh chives or parsley
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tbsp of bacon grease in the pot.
- Add butter to the pot with the bacon grease. Sauté diced onion and sliced carrots for 5-7 minutes, until softened.
- Pour in chicken broth and add salt, pepper, garlic powder, thyme, and optional chili flakes. Stir and bring to a simmer.
- Add potato gnocchi to the simmering broth. Cook 2-3 minutes, until the gnocchi float and are tender.
- Reduce heat to low. Slowly stir in heavy cream. Gradually add shredded cheddar, stirring until melted and smooth.
- Stir most of the crispy bacon back into the soup, reserving some for garnish.
- Ladle soup into bowls. Garnish with reserved bacon and fresh chives or parsley. Serve hot.