Bacon Cheddar Gnocchi Soup: The Ultimate Comfort Food
This Bacon Cheddar Gnocchi Soup is the ultimate comfort food — rich, creamy, and packed with crispy bacon, pillowy potato gnocchi, and sharp cheddar cheese. A one-pot meal that’s quick enough for weeknights yet decadent enough to impress, this soup is guaranteed to become a family favorite.
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.
Notes
For extra heartiness, stir in shredded chicken when you add the gnocchi. Use freshly shredded cheddar for the smoothest sauce. The soup thickens as it cools, so add a splash of milk or broth when reheating.