Creamy Bacon Cheddar Gnocchi Soup Recipe

Introduction

This Creamy Bacon Cheddar Gnocchi Soup is a comforting bowl of rich flavors and satisfying textures. Ready in just 38 minutes, it’s perfect for a cozy weeknight meal that feels special without the fuss.

Ingredients

• 8-10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion, diced
• 2 large Carrots, peeled and sliced
• 4 cups Chicken Broth
• 1-2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder or 4 cloves minced garlic
• 1/4 teaspoon Dried Thyme
• 1/2-1 teaspoon Red Chili Flakes
• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese, grated

Instructions

1. Step 1: Cook the bacon in a large pot over medium heat until crispy. Remove and set aside to cool, then chop into small pieces.
2. Step 2: In the same pot, add butter or olive oil. Sauté the diced onion and sliced carrots over medium heat until tender, about 10-15 minutes.
3. Step 3: Pour in chicken broth and bring to a simmer. Let the vegetables soften fully.
4. Step 4: Reduce heat to medium-low. Stir in the heavy cream (or half-n-half) along with salt, pepper, garlic powder, dried thyme, and red chili flakes. Simmer gently until slightly thickened, avoiding boiling.
5. Step 5: Gradually add the grated cheddar cheese, stirring constantly to melt it evenly and prevent clumping.
6. Step 6: Stir in the gnocchi and cook for about 2 minutes until they float and are heated through. Taste and adjust seasoning if needed.
7. Step 7: Mix in the chopped bacon pieces just before serving. Garnish with additional grated cheese, bacon, or green onions if desired.

Tips & Variations

• For a vegetarian version, omit bacon and use vegetable broth, adding smoked paprika for a smoky flavor.
• You can swap cheddar with gouda or fontina for a different cheesy twist.
• Add spinach or kale in the last few minutes for extra greens.
• Use half-and-half for a lighter soup, but heavy cream gives a richer texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating. You may need to add a splash of broth or cream when reheating to restore the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Freezing is not recommended because the cream and cheese may separate upon thawing, affecting the texture. It’s best enjoyed fresh or within a few days when refrigerated.

What type of gnocchi should I use?

Store-bought potato gnocchi works perfectly for this recipe. Fresh or frozen gnocchi can be used, just adjust cooking time slightly to ensure they’re heated through.

Creamy Bacon Cheddar Gnocchi Soup Recipe

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★★★★★

4.6 from 90 reviews

This creamy bacon cheddar gnocchi soup is a hearty and comforting dish ready in just 38 minutes. Loaded with tender gnocchi, crispy bacon, sharp cheddar cheese, and a blend of vegetables in a rich, creamy broth, this soup makes for a perfect cozy meal any day of the week.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Bacon and Vegetables

• 8–10 slices Bacon
• 1 Tablespoon Butter or Olive Oil
• 1 large Onion, diced
• 2 large Carrots, peeled and sliced

Soup Base

• 4 cups Chicken Broth
• 1–2 teaspoons Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder or 4 cloves minced garlic
• 1/4 teaspoon Dried Thyme
• 1/2–1 teaspoon Red Chili Flakes

Cream and Cheddar

• 16 ounces Gnocchi
• 2 cups Heavy Cream or Half-n-Half
• 2 cups Cheddar Cheese, grated

Instructions

1. Cook the Bacon: In a large pot or skillet, cook the bacon slices over medium heat until crisp. Remove the bacon, set aside on paper towels to cool, then cut into small pieces for later use.
2. Sauté Vegetables: In the same large pot, add butter or olive oil and heat over medium heat. Add diced onions and sliced carrots and cook until they become tender, about 10-15 minutes, stirring occasionally to prevent sticking.
3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. Continue cooking until the vegetables are soft and flavors meld together.
4. Add Cream and Spices: Reduce the heat to medium-low and stir in heavy cream or half-and-half along with salt, pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes. Let the soup simmer gently without boiling, allowing it to thicken slightly.
5. Incorporate Cheese: Gradually add the grated cheddar cheese in small increments, stirring continuously to fully melt it into the soup for a smooth, creamy texture without clumping.
6. Cook Gnocchi: Stir in the gnocchi and cook for 2 minutes, or until they float to the surface and are tender. Taste and adjust seasoning with more salt and pepper if needed.
7. Finish with Bacon: Add the chopped bacon pieces back into the soup and give a final stir to combine.
8. Serve: Ladle the soup into bowls and garnish with additional grated cheese, bacon bits, and optional green onions. Serve hot for a delicious, comforting meal.

Notes

• Feel free to customize the soup with different vegetables like celery or potatoes, and try other cheeses such as Gruyère or mozzarella for variation.
• Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to prevent curdling.
• For a lighter version, use half-and-half instead of heavy cream.

Keywords: bacon cheddar gnocchi soup, creamy gnocchi soup, bacon soup recipe, comforting soup, easy dinner soup