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–+ servings

Bacon Cheddar Gnocchi Soup

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A cozy, creamy soup studded with pillow-like gnocchi, sharp cheddar, and crisp bacon—perfect for chilly weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 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.
  • 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.
  • Salt and pepper, to taste Season gradually.
  • Garnish: chopped green onions Brightens the bowl.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Pour in 4 cups of chicken broth and bring to a gentle simmer. Scrape up any browned bits from the pan for extra flavor.
  4. 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.
  5. Lower the heat and stir in 1 cup of heavy cream, warming gently without boiling vigorously.
  6. Remove the pot from the heat and gradually stir in 1 cup of shredded cheddar until smooth.
  7. Taste and add salt and pepper as needed. Ladle into bowls and top with crumbled bacon and chopped green onions.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 48gProtein: 21gFat: 31gSaturated Fat: 16gSodium: 980mgFiber: 2gSugar: 3g

Notes

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.

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