Bacon Cheddar Gnocchi Soup Recipe

Introduction

This Bacon Cheddar Gnocchi Soup is a rich and comforting dish that combines crispy bacon, sharp cheddar cheese, and soft potato gnocchi in a creamy broth. Perfect for cozy nights, it’s both hearty and satisfying with a touch of spice if you like.

Ingredients

• 6 oz bacon, chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 lb potato gnocchi
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• 1/2 teaspoon cayenne pepper (optional)
• 2 green onions, sliced for garnish

Instructions

1. Step 1: In a large pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon, setting it aside while leaving the rendered fat in the pot.
2. Step 2: Add the minced garlic and finely chopped onion to the pot with the bacon fat. Sauté for 3-5 minutes or until the onion is translucent and fragrant.
3. Step 3: Sprinkle the flour over the sautéed garlic and onion. Stir continuously for about 2 minutes to cook out the raw flour taste, creating a roux.
4. Step 4: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and heavy cream, stirring until smooth and well combined.
5. Step 5: Bring the soup to a gentle simmer. Add the potato gnocchi and cook according to package instructions, usually 3-4 minutes, until the gnocchi float to the top.
6. Step 6: Stir in the shredded sharp cheddar cheese until fully melted. Season with salt, pepper, and cayenne pepper if using.
7. Step 7: Add the cooked bacon back into the pot, reserving some for garnish if desired. Stir to combine all flavors evenly.
8. Step 8: Ladle the hot soup into bowls and top with sliced green onions and reserved crispy bacon bits for extra flavor and texture.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth. Substitute smoked paprika for a hint of smoky flavor.
• Use sharp white cheddar for a different cheese profile or a blend of mozzarella for a creamier melt.
• Add diced potatoes or carrots for extra texture and heartiness.
• If you prefer a thinner soup, reduce the amount of heavy cream or add more broth.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, add a splash of milk or broth to loosen it during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Bacon Cheddar Gnocchi Soup?

Freezing is not recommended as the cream and potato gnocchi can separate and change texture when thawed. It’s best enjoyed fresh or refrigerated for a couple of days.

What can I use if I don’t have potato gnocchi?

You can substitute with small pasta shapes like gnocchetti, mini shells, or even dumplings for a similar comforting effect.

Bacon Cheddar Gnocchi Soup Recipe

---

★★★★★

5 from 104 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This creamy Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a rich, flavorful broth. Perfect for a comforting meal, this soup balances smoky, cheesy, and creamy textures in every spoonful.

---

Ingredients

Scale 1x2x3x

Soup Ingredients

• 6 oz bacon, chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 lb potato gnocchi
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• 1/2 teaspoon cayenne pepper (optional)
• 2 green onions, sliced for garnish

---

Instructions

1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until it becomes crispy. Use a slotted spoon to remove the bacon, setting it aside while leaving the rendered fat in the pot.
2. Sauté garlic and onion: Add the minced garlic and finely chopped onion to the pot with the bacon fat. Sauté for 3-5 minutes or until the onion is translucent and fragrant.
3. Add the flour: Sprinkle the flour over the sautéed garlic and onion. Stir continuously for about 2 minutes to cook out the raw flour taste, forming a flavorful roux.
4. Build the soup base: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Then add the milk and heavy cream, continuing to stir until the mixture is smooth and well combined.
5. Simmer and cook gnocchi: Bring the soup to a gentle simmer. Add the potato gnocchi and cook according to package instructions, typically 3-4 minutes, until the gnocchi float to the top indicating they are done.
6. Melt in cheese and season: Stir in the shredded sharp cheddar cheese until fully melted. Season the soup with salt, pepper, and optionally cayenne pepper for a spicy kick.
7. Return bacon and finish: Add the cooked bacon back into the pot, saving some for garnish if desired. Stir to combine all flavors evenly.
8. Serve and garnish: Ladle the hot soup into bowls and top with sliced green onions and reserved crispy bacon bits for extra flavor and texture.

Notes

• Use sharp cheddar cheese for the best flavor and melting quality.
• For extra spice, add cayenne pepper gradually to taste.
• Gnocchi should be cooked just until they float to avoid overcooking and mushiness.
• Leftover bacon can be stored separately and added just before serving to maintain crispiness.
• This soup pairs well with crusty bread or a light green salad.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: bacon cheddar soup, gnocchi soup, creamy bacon soup, potato gnocchi recipe, easy stovetop soup