There’s something magical about the smell of sizzling bacon drifting through the kitchen that savory promise of comfort that says, “You’re home.” Combine that with the creamy, velvety embrace of cheddar cheese and pillowy gnocchi, and you’ve got more than dinner you’ve got a hug in a bowl.
This Bacon Cheddar Gnocchi Soup is everything a comfort meal should be: hearty, cozy, ridiculously creamy, and ready in under 40 minutes. Whether you’re cooking for family night, a lazy Sunday, or just yourself after a long day, this recipe checks all the boxes: minimal prep, big flavor, and pure satisfaction.
Ingredients You’ll Need
Bacon and Vegetables
- 8–10 slices thick-cut bacon
- 1 tablespoon butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
Soup Base
- 4 cups low-sodium chicken broth
- 1–2 teaspoons salt (adjust to taste)
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder or 4 cloves minced garlic
- ¼ teaspoon dried thyme
- ½–1 teaspoon red chili flakes (optional, for a hint of heat)
Cream and Cheddar
- 16 ounces gnocchi (fresh or frozen)
- 2 cups heavy cream or half-n-half
- 2 cups sharp cheddar cheese, grated
Optional toppings: chopped green onions, extra bacon bits, or a sprinkle of cheese on top.
Step-by-Step Instructions (with Timing Guide)
Step 1: Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel–lined plate. Once cooled, chop into bite-sized pieces. Leave a small amount of bacon fat in the pot — that’s flavor gold.
Step 2: Sauté the Vegetables
Add the butter or olive oil to the same pot. Toss in onions and carrots, cooking for about 10–12 minutes until softened and lightly golden. Let them soak up that smoky bacon essence.
Step 3: Add the Broth and Simmer
Pour in the chicken broth and bring it to a gentle simmer. Let the flavors mingle for 5–7 minutes while you breathe in that comforting aroma.
Step 4: Add Cream and Spices
Reduce heat to medium-low. Stir in the cream, salt, pepper, garlic, thyme, and red chili flakes. Simmer slowly — don’t boil — until slightly thickened.
Step 5: Melt in the Cheese
Add cheddar cheese gradually, a handful at a time, stirring until fully melted and smooth. The key is patience here; rushing it can cause clumping. You want silky perfection.
Step 6: Add the Gnocchi and Bacon
Gently stir in the gnocchi and cook for 2–3 minutes, just until they float. Return the chopped bacon to the pot, saving a little for garnish. Taste, adjust salt and pepper, and serve hot.
Tips & Tricks for the Perfect Creamy Gnocchi Soup
- Don’t overcook the gnocchi: They only need a few minutes — soft, not mushy.
- Cheese clumping? Remove the pot from heat briefly before adding cheese to prevent separation.
- Add depth: A dash of smoked paprika or Dijon mustard brings a subtle richness.
- Make it thicker: Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water before adding cheese.
Quick Question — Can I use pre-shredded cheese?
Yes, but freshly grated cheddar melts more smoothly. Pre-shredded varieties contain anti-caking agents that can make your soup grainy.
Substitutions & Variations
- For a lighter version: Swap heavy cream for half-n-half or evaporated milk.
- Vegetarian option: Use veggie broth and skip the bacon; add smoked paprika for a similar depth.
- Different proteins: Turkey bacon, shredded chicken, or even crispy pancetta all work beautifully.
- Cheese swaps: Try mozzarella for stretch, gouda for smokiness, or pepper jack for a kick.
- Veggie boost: Add spinach, kale, or frozen peas right before serving for color and balance.
Can I make this gluten-free?
Yes! Use gluten-free gnocchi (widely available in most grocery stores) and double-check that your broth and bacon are gluten-free certified.
Storage & Reheating Instructions
This soup reheats like a dream — as long as you treat it gently.
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm slowly on the stove over medium-low heat. Add a splash of broth or cream to revive the texture.
- Freeze: You can freeze it before adding gnocchi for up to 2 months. Add fresh gnocchi when reheating to avoid sogginess.
Can I meal-prep this soup ahead of time?
Absolutely. Cook the base (without gnocchi), refrigerate for up to 2 days, and add gnocchi when you reheat. It keeps the texture perfect and the flavor fresh.
FAQs About Bacon Cheddar Gnocchi Soup
Q: Can I make it in a slow cooker?
A: Yes. Cook bacon separately, then add everything except cheese and gnocchi to the slow cooker for 4 hours on low. Stir in cheese and gnocchi during the last 30 minutes.
Q: What kind of gnocchi works best?
A: Potato gnocchi is classic, but cauliflower or ricotta gnocchi are fun alternatives for different textures.
Q: Can I add more veggies?
A: Definitely. Corn, celery, or even diced bell peppers work great for extra crunch and color.
Nutrition Information (per bowl)
- Calories: 557
- Carbohydrates: 38g
- Protein: 20g
- Fat: 37g
- Sodium: 1736mg
- Fiber: 3g
- Sugar: 6g
Final Thoughts on Bacon Cheddar Gnocchi Soup
If comfort had a flavor, this would be it. Creamy, cheesy, smoky, and ready before your favorite show even ends this Bacon Cheddar Gnocchi Soup turns any ordinary night into a small celebration.
I still remember the first time I made it my kids declared it “the best soup ever,” and honestly, I couldn’t disagree. So the next time the weather turns cold or you just need a culinary pick-me-up, grab that pot, crisp up some bacon, and let this recipe remind you how simple joy can taste.
Try it tonight. Save it for later. And don’t forget to share your version — I’d love to see how you make it yours.
Creamy Bacon Cheddar Gnocchi Soup Recipe (Quick Comfort in 38 Minutes)
Ingredients
Bacon and Vegetables
- 8-10 slices thick-cut bacon
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
Soup Base
- 4 cups low-sodium chicken broth
- 1-2 tsp salt (adjust to taste)
- 1 tsp freshly ground pepper
- 1 tsp garlic powder or 4 cloves minced garlic
- ¼ tsp dried thyme
- ½–1 tsp red chili flakes (optional, for a hint of heat)
Cream and Cheddar
- 16 ounces gnocchi (fresh or frozen)
- 2 cups heavy cream or half-n-half
- 2 cups sharp cheddar cheese, grated
- Optional toppings: chopped green onions, extra bacon bits, or a sprinkle of cheese on top.
Instructions
- Cook the Bacon In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel–lined plate. Once cooled, chop into bite-sized pieces. Leave a small amount of bacon fat in the pot — that’s flavor gold.
- Sauté the Vegetables Add the butter or olive oil to the same pot. Toss in onions and carrots, cooking for about 10–12 minutes until softened and lightly golden. Let them soak up that smoky bacon essence.
- Add the Broth and Simmer Pour in the chicken broth and bring it to a gentle simmer. Let the flavors mingle for 5–7 minutes while you breathe in that comforting aroma.
- Add Cream and Spices Reduce heat to medium-low. Stir in the cream, salt, pepper, garlic, thyme, and red chili flakes. Simmer slowly — don’t boil — until slightly thickened.
- Melt in the Cheese Add cheddar cheese gradually, a handful at a time, stirring until fully melted and smooth. The key is patience here; rushing it can cause clumping. You want silky perfection.
- Add the Gnocchi and Bacon Gently stir in the gnocchi and cook for 2–3 minutes, just until they float. Return the chopped bacon to the pot, saving a little for garnish. Taste, adjust salt and pepper, and serve hot.