Bacon Cheddar Gnocchi Soup
235
18
1.30k
I remember the first time I made this Bacon Cheddar Gnocchi Soup: the kitchen filled with sizzling bacon and the steam smelled like a warm hug. This is a cozy, creamy soup studded with pillow-like gnocchi, sharp cheddar, and crisp bacon — exactly the kind of bowl you want on a chilly weeknight. If you want the full inspiration I adapted from, see the original recipe I worked from: a slightly tweaked version of this gnocchi soup.
Why you’ll love this dish
This soup hits several comfort-food sweet spots at once: quick to pull together, forgiving for novice cooks, and indulgent enough to serve guests without fuss. It’s easier than a pasta-and-sauce dinner because the gnocchi cooks right in the broth, and the bacon adds savory depth that makes the cheddar sing. Make it for a weeknight family dinner, a simple date-night supper, or a potluck where you want something warm and memorable.
“Creamy, smoky, and utterly addictive — the kind of soup you’ll find yourself craving again and again.”
Step-by-step overview
Before you start, here’s the simple flow so you know what to expect:
- Crisp the bacon and reserve the rendered fat.
- Sauté onion and garlic in a bit of that bacon fat for extra flavor.
- Add chicken broth and simmer to build the base.
- Stir in gnocchi until tender (they only need minutes).
- Finish with heavy cream and shredded cheddar; heat gently until melted.
- Season, garnish, and serve immediately.
This gives you a rich, velvety soup without lengthy simmer times or complicated techniques.
Gather these items
What you’ll need (with quick notes and swaps):
- 1 lb gnocchi — store-bought potato gnocchi is fine; fresh cooks fastest.
- 6 slices bacon, cooked and crumbled — cook until crispy; reserve 1–2 tablespoons fat.
- 1 small onion, diced — yellow or sweet onion works well.
- 2 cloves garlic, minced — add with the onion to avoid burning.
- 4 cups chicken broth — swap vegetable broth for a vegetarian-ish version (omit bacon and use smoked paprika for that smoky flavor).
- 1 cup heavy cream — adds silkiness; half-and-half can be used but the soup will be thinner.
- 1 cup shredded cheddar cheese — sharp cheddar gives best flavor; try white cheddar or a mix with Gruyère for a nuttier note.
- Salt and pepper, to taste — season gradually.
- Garnish: chopped green onions — brightens the bowl.
If you’re curious how a similar, ultra-simple cheddar soup comes together, check this easy recipe: 4-Ingredient Cheddar Potato Soup.
Step-by-step instructions
- Cook the bacon: Place bacon strips in a cold skillet and cook over medium heat until crispy. Drain on paper towels and crumble. Reserve 1–2 tablespoons of the bacon fat in the pan and discard the rest.
- Sauté aromatics: Add the diced onion to the bacon fat over medium heat. Cook 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.
- Build the broth: Pour in 4 cups chicken broth and bring to a gentle simmer. Scrape up any browned bits from the pan for extra flavor.
- Cook the gnocchi: Add the gnocchi to the simmering broth. Most store-bought gnocchi will be tender in 3–4 minutes; they’re done when they float and feel pillowy.
- Finish with cream: Lower the heat. Stir in 1 cup heavy cream and warm gently — do not boil vigorously after adding cream.
- Melt in cheese: Remove the pot from the heat and gradually stir in 1 cup shredded cheddar until smooth. Adding cheese off the heat helps prevent graininess.
- Season and garnish: Taste and add salt and pepper as needed. Ladle into bowls and top with crumbled bacon and chopped green onions.
Quick note: If the soup looks too thick after resting, thin with a splash of broth. If it’s too thin, return to low heat and stir in a tablespoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) until slightly thickened.
Best ways to enjoy it
This soup shines on its own but pairs beautifully with:
- Crusty garlic bread or a toasted sourdough slice for dipping.
- A crisp green salad dressed with lemon and olive oil to cut the richness.
- A simple roasted vegetable side — asparagus or Brussels sprouts work well.
For an easy weeknight combo, serve bowls with a wedge of warm focaccia and extra green onions on the side. If you want another similar cozy bowl to rotate into your repertoire, take a look at this alternate gnocchi soup approach: another helpful recipe version.
Storage and reheating tips
- Refrigerator: Cool the soup within two hours, then store in an airtight container for up to 3–4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring to recombine. Add a splash of broth or cream if the gnocchi has absorbed too much liquid. Avoid high heat to prevent the dairy from separating.
- Freezing: Cream-based soups don’t always freeze well; the texture can become grainy. If you must freeze, omit the cream and cheese before freezing: cool, freeze up to 2 months, then thaw and finish by stirring in cream and shredded cheese while gently warming.
Food safety: always refrigerate within two hours and reheat to at least 165°F (74°C).
Pro chef tips
- Use the bacon fat: Sautéing the onion in reserved bacon fat gives the soup a richer, layered flavor than using butter alone.
- Temper the cheese: Add shredded cheddar off heat and stir until melted. High heat can make the cheese clump.
- Grate your own cheddar: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting; freshly shredded cheddar melts creamier.
- Don’t overcook gnocchi: They cook fast. Overcooking makes them gummy. Remove them from heat as soon as they float and are tender.
- Adjust texture: If you prefer a smoother base, briefly purée part of the soup with an immersion blender before adding the cream and cheese.
Creative twists
- Vegetarian swap: Omit bacon, use vegetable broth, and add smoked paprika or liquid smoke for a smoky note. Top with roasted chickpeas for crunch.
- Hearty add-ins: Stir in cooked shredded chicken or sautéed mushrooms to boost protein and depth.
- Cheese variations: Swap some cheddar for Gruyère, Fontina, or smoked cheddar for complexity.
- Herb-forward: Finish with a sprinkle of fresh thyme or chives. A small amount of Dijon mustard (1 tsp) stirred into the cream can brighten the flavor, too.
Your questions answered
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes. Bacon takes ~10 minutes, aromatics 5 minutes, and gnocchi another 3–5 minutes — a great weeknight option.
Q: Can I make this dairy-free?
A: Yes. Use full-fat coconut milk or a dairy-free creamer and a plant-based cheese that melts well. Skip the bacon or use smoked tempeh or coconut bacon for the smoky element.
Q: Will the gnocchi get mushy when reheated?
A: Gnocchi can soften after refrigeration. To minimize mushiness, reheat gently and add a little extra broth. For best texture, consider cooking the gnocchi fresh when reheating leftovers — keep the soup base separate and boil gnocchi to order, then ladle hot soup over them.
Conclusion
If you want more inspiration and variations on this comforting bowl, the original recipe I referenced is a great starting point at Bacon Cheddar Gnocchi Soup – Modern Honey. For a cozy twist with similar flavors and different garnishes, try the take on Homemade Food Junkie: Cozy Cheddar Bacon Gnocchi Soup Recipe – Homemade Food Junkie. And for a rosemary-and-bacon spin with a luxuriously creamy base, see Creamy Gnocchi Soup with Rosemary Bacon. – Half Baked Harvest.
Enjoy the bowl — and don’t skip the green onions on top for that fresh pop of flavor.
Bacon Cheddar Gnocchi Soup
Ingredients
Method
- Place bacon strips in a cold skillet and cook over medium heat until crispy. Drain on paper towels and crumble. Reserve 1–2 tablespoons of the bacon fat in the pan and discard the rest.
- Add the diced onion to the bacon fat over medium heat. Cook for 4–5 minutes until softened. Add minced garlic and cook for another 30–45 seconds until fragrant.
- Pour in 4 cups of chicken broth and bring to a gentle simmer. Scrape up any browned bits from the pan for extra flavor.
- Add the gnocchi to the simmering broth. Most store-bought gnocchi will be tender in 3–4 minutes; they're done when they float and feel pillowy.
- Lower the heat and stir in 1 cup of heavy cream, warming gently without boiling vigorously.
- Remove the pot from the heat and gradually stir in 1 cup of shredded cheddar until smooth.
- Taste and add salt and pepper as needed. Ladle into bowls and top with crumbled bacon and chopped green onions.
