Bacon Cheddar Gnocchi Soup is a cozy and satisfying bowl full of little pillowy gnocchi, sharp cheddar cheese, and smoky chunks of bacon. It’s creamy and comforting with just the right amount of cheesy flavor and a hint of smokiness from the bacon that makes you want to keep eating spoonful after spoonful.
I love making this soup on chilly evenings because it’s the perfect way to warm up and feel a little spoiled without spending hours in the kitchen. The gnocchi add a fun twist instead of plain noodles, and the cheddar melts into the broth so nicely, giving the whole soup a rich, creamy texture that feels homemade and hearty.
One of my favorite things to do is serve this soup with crusty bread for dipping or topped with a sprinkle of fresh green onions for a little pop of color and flavor. It’s always a hit with family and friends, and I find it’s a comforting meal that everyone asks for again and again. If you’re a fan of cheesy soups and bacon, this one’s going to feel like a warm hug in a bowl.
Key Ingredients & Substitutions
Bacon: The bacon adds a smoky crunch that’s hard to beat. You can swap it for turkey bacon or smoked sausage if you want a leaner or different smoky flavor.
Gnocchi: Potato gnocchi gives this soup a soft, pillowy bite. If you can’t find gnocchi, small pasta shapes like mini shells or even dumplings work well too.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts smoothly to create a creamy base. If you prefer, use mild cheddar or try a mix with Monterey Jack for a bit more creaminess.
Half-and-half or Cream: This makes the soup rich and smooth. For a lighter version, you can use whole milk, but the soup will be less creamy.
How Do You Get the Soup Thick and Creamy Without It Being Grainy?
The key to a velvety soup is making a roux with flour and cooking it before adding broth. This avoids lumps and raw flour taste:
- After sautéing onions and garlic, sprinkle flour evenly and stir constantly for 1-2 minutes.
- Add broth slowly while whisking to keep it smooth.
- When adding cheese, lower heat to prevent separating or graininess. Stir gently until fully melted.
Taking your time here helps your soup stay creamy and smooth, not clumpy or gritty.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it handles all the ingredients and keeps things simmering evenly.
- Slotted spoon – makes removing the cooked bacon easy and keeps some bacon fat in the pot for flavor.
- Whisk – helps you mix the flour smoothly into the broth without lumps.
- Measuring cups and spoons – for accuracy and easy prep.
- Cutting board and knife – for chopping bacon and parsley.
- Stirring spoon or ladle – for serving the warm, creamy soup.
Flavor Variations & Add-Ins
- Use cooked sausage or ham instead of bacon for a different smoky flavor.
- Mix in sautéed vegetables like spinach, kale, or chopped carrots for added nutrition and color.
- Replace sharp cheddar with Monterey Jack or pepper jack for a milder or spicier taste.
- Add a dash of hot sauce or cayenne pepper for a little heat if you like spice.
Bacon Cheddar Gnocchi Soup Recipe
Ingredients You’ll Need:
- 8 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 lb potato gnocchi
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional for extra smoky flavor)
- Fresh parsley, chopped (for garnish)
Time You’ll Need
Prepare and cook this soup in about 30 minutes. Most of the time is hands-on cooking, with just a few minutes needed to crisp the bacon and simmer the gnocchi.
Step-by-Step Instructions:
1. Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once cooked, use a slotted spoon to transfer the bacon to paper towels to drain. Leave the bacon fat in the pot—it adds great flavor to the soup.
2. Sauté Onion and Garlic
Add the finely chopped onion to the pot with the bacon fat. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds more until fragrant.
3. Make the Roux
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Add Broth and Simmer
Slowly whisk in the chicken broth, making sure to mix well so no lumps form. Bring the soup to a gentle simmer.
5. Cook the Gnocchi
Add the potato gnocchi to the simmering soup. Cook according to package instructions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
6. Stir in Cream and Cheese
Turn the heat to low. Add the half-and-half (or heavy cream) and shredded cheddar cheese. Stir gently until the cheese melts and the soup becomes creamy.
7. Season and Serve
Season the soup with salt, black pepper, and smoked paprika if you’d like a smoky kick. Taste and adjust the seasoning as needed.
8. Garnish and Enjoy
Ladle the soup into bowls and sprinkle the crispy bacon pieces and chopped fresh parsley on top. Serve immediately, with some crusty bread if you like.
Can I Use Frozen Gnocchi for This Soup?
Yes! Just thaw frozen gnocchi before adding them to the soup, or cook them in boiling water separately until they float, then add them in. This prevents them from overcooking or becoming mushy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding the cream and cheese. Cool and store in the fridge for up to 2 days. When reheating, add the dairy ingredients last and stir gently until melted.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
What Can I Substitute for Half-and-Half or Heavy Cream?
You can use whole milk for a lighter version, but the soup won’t be quite as creamy. For a dairy-free option, try unsweetened almond or oat milk, though the flavor will be a bit different.
