One evening, my family surprised me by asking for Bacon Cheddar Gnocchi Soup—a request that came out of the blue but was warmly welcomed. It started after a long day when everyone needed comfort food fast. I put together my version of this hearty cheese and bacon soup, knowing it would fill bellies and bring smiles. Watching their faces light up as they dug into the creamy, cheesy potato gnocchi in soup was such a sweet moment. They loved the crispy bits of bacon mingling with the melted cheddar, and the soft gnocchi kept it feeling special yet homey.
Since that night, Bacon Cheddar Gnocchi Soup has made a regular appearance on our menu. It checks all the boxes for busy weeknights—a satisfying, creamy gnocchi soup that feels like a hug in a bowl but doesn’t demand hours in the kitchen. This bacon soup recipe is perfect when you want a warm meal that everyone will enjoy without fuss. It’s exciting to see how even picky eaters get drawn to this bowl of comfort, making mealtime an easier, happier time.
If you’re looking for a recipe that brings your family together around the table, Bacon Cheddar Gnocchi Soup could be that new favorite. I’m excited to share everything I’ve learned about making this soup with ease and confidence so your family can enjoy it as much as mine does.
What You’ll Need
To make your Bacon Cheddar Gnocchi Soup just right, here’s my go-to list of ingredients:
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium recommended)
- 2 cups whole milk
- 1 cup heavy cream
- 1 pound potato gnocchi (fresh or frozen)
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped for garnish (optional)
For the best Bacon Cheddar Gnocchi Soup, I recommend using thick-cut bacon for a nice crisp texture and good flavor. Sharp cheddar cheese adds depth and richness but feel free to try a mild cheddar if that suits your family better. Potato gnocchi in soup can be fresh or frozen—both work fine, but I usually keep a bag in the freezer for quick meals.
You’ll find everything for this Bacon Cheddar Gnocchi Soup at your regular grocery store. If you prefer a lighter version, swapping half-and-half for the heavy cream works well without losing creaminess. If dairy isn’t on your menu, plant-based milk and cheese alternatives can be used but it will change the classic flavor.
This bacon soup recipe is forgiving if you need to swap ingredients. Don’t stress if you need to use different cheese or skip the cream—you can still get delicious results. My family prefers when I add a handful of fresh chives on top; it brightens the soup and keeps it feeling fresh.
One Bacon Cheddar Gnocchi Soup secret that makes all the difference is using flour and butter to make a quick roux. It helps thicken the creamy gnocchi soup beautifully and keeps the cheddar cheese from clumping.
How to Make It
Let’s walk through how to make Bacon Cheddar Gnocchi Soup step-by-step. It usually takes about 40 minutes from start to finish, perfect for a cozy family dinner.
- Cook the bacon: Place the chopped bacon in a large pot over medium heat. Cook until crispy, about 6 to 8 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pot. Your kitchen will smell amazing as the bacon crisps up.
- Sauté onion and garlic: Add butter to the pot with bacon fat. When melted, toss in the chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant. This builds the flavor base for your bacon cheddar gnocchi soup.
- Make the roux: Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste while thickening the mixture. This roux gives you a creamy gnocchi soup consistency that holds.
- Add liquids: Slowly pour in chicken broth while whisking to avoid lumps. Then stir in whole milk and heavy cream. Bring the soup to a gentle simmer. This step is key for smooth, rich cheddar cheese soup.
- Cook gnocchi: Add the potato gnocchi in soup directly and simmer for about 3-5 minutes until they float and are tender. Don’t overcook them or they get mushy. This step is always a winner with my family.
- Add cheese and bacon: Lower heat to medium-low. Stir in sharp cheddar cheese a handful at a time until melted into the soup. Then stir the crispy bacon back in. Your Bacon Cheddar Gnocchi Soup will be thick and creamy with delicious bacon bits mixed throughout.
- Season: Taste and season with black pepper and salt as needed. Be careful with salt since bacon and cheese add plenty.
- Serve: Ladle hot Bacon Cheddar Gnocchi Soup into bowls and top with fresh chives or parsley if you want a fresh touch.
Don’t worry if your Bacon Cheddar Gnocchi Soup looks thick—it should! If it gets too thick, add extra milk or broth to loosen it. While it cooks, you’ll have time to set the table, pour drinks, or prepare a simple side. Here’s a tip: stirring in the cheese slowly helps it melt smoothly without clumping.
I used to mess up my Bacon Cheddar Gnocchi Soup by adding cheese too fast or overheating, which would make it grainy. Now I always remember to keep the heat gentle and add cheese slowly. This technique guarantees a silky, creamy bacon soup recipe every time.
Serving Ideas
Everyone reaches for seconds when this Bacon Cheddar Gnocchi Soup comes out with crusty bread on the side. The soft potato gnocchi soaked in creamy cheddar cheese soup and bits of smoky bacon are a perfect meal.
This soup is ideal for chilly nights at home or casual family dinners. It’s hearty enough to serve as the main dish but also pairs nicely with a crisp green salad or roasted vegetables. For a special occasion, sprinkle extra cheese or crispy bacon on top before serving.
Leftovers of Bacon Cheddar Gnocchi Soup store well in the fridge for up to 3 days and reheat beautifully on the stove with a splash of milk to restore creaminess. I’ve even frozen this soup once, though the texture of gnocchi softens a bit when thawed, so I prefer fresh if possible.
Variations I’ve tried include swapping cheddar for smoked gouda for a different flavor twist or adding a pinch of cayenne for heat. My oldest loves the pepper kick, while the youngest prefers the straightforward creamy cheddar cheese soup version.
If your family loves this, they’ll also enjoy creamy classics like the Creamy Reuben Soup or the Chicken Alfredo Soup. Those recipes share the comforting, creamy qualities that make Bacon Cheddar Gnocchi Soup a standing favorite.
Your Questions Answered
Here are some common questions I get about making Bacon Cheddar Gnocchi Soup at home.
Can I make this Bacon Cheddar Gnocchi Soup ahead of time?
Absolutely. You can prepare the base a day ahead and add the gnocchi just before serving. The gnocchi doesn’t reheat as well if fully cooked and chilled, so cooking them fresh works best.What if I don’t have sharp cheddar for my Bacon Cheddar Gnocchi Soup?
You can use mild cheddar or even a mix of cheeses like mozzarella and parmesan. The soup will still be creamy and tasty but less sharp in flavor.How do I store leftover Bacon Cheddar Gnocchi Soup?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little extra milk to keep it from thickening too much.Can I make this soup vegetarian?
You can skip the bacon and use vegetable broth, but the flavor won’t be quite the same hearty cheese and bacon soup experience. For a smoky taste, adding smoked paprika helps.Is frozen gnocchi okay for this Bacon Cheddar Gnocchi Soup?
Yes! Frozen or fresh gnocchi both work. Just add frozen gnocchi directly to the soup and cook until they float.Can I use low-fat milk instead of whole milk or cream?
Low-fat options are possible but the soup won’t be as creamy. I recommend at least 2% milk and a splash of cream substitute if possible.How spicy is this Bacon Cheddar Gnocchi Soup?
It’s not spicy unless you add something like cayenne or black pepper generously. It’s family-friendly and mild.
If you want another creamy soup option with gnocchi and bacon combo ideas, check out this Creamy Gnocchi Soup with Rosemary Bacon – Half Baked Harvest. For more community-tested recipes, the Facebook group’s Creamy Bacon and Cheddar Gnocchi Soup recipe is a great spot to share tips.
The Final Word
This Bacon Cheddar Gnocchi Soup has earned a cherished spot in my recipe book because it balances creamy comfort with the smoky crunch of bacon. Its straightforward ingredients and easy steps make it accessible while producing a rich, satisfying bowl.
My Bacon Cheddar Gnocchi Soup Tips:
– Melt the cheese slowly over low heat for the creamiest texture.
– Use a roux of butter and flour to thicken the soup perfectly without lumps.
– Cook the gnocchi just until they float—this keeps them tender without falling apart.
My family particularly loves the classic cheddar and bacon version, while I have enjoyed mixing in a bit of smoked gouda for a twist. My kids get excited when I add extra crispy bacon on top, which always leads to seconds.
If you make this Bacon Cheddar Gnocchi Soup your own with simple tweaks, I hope it becomes a weekly go-to in your home, just like it did for mine. Nothing beats sharing a comforting bowl together, and this bacon soup recipe is one of those special meals that keeps everyone coming back for more.
For more creamy and satisfying soups that pull families to the table, check out our White Lasagna Soup Recipe or the hearty Creamy Reuben Soup.
You’re going to love how this Bacon Cheddar Gnocchi Soup feels effortless to make while filling your kitchen with warmth. Happy cooking!
Bacon Cheddar Gnocchi Soup
This creamy Bacon Cheddar Gnocchi Soup is a comforting blend of tender gnocchi, crispy bacon, and sharp cheddar cheese, perfect for a cozy meal any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 16 oz potato gnocchi
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 cups baby spinach (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the butter to the bacon fat and melt. Stir in the diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle flour over the onion and garlic mixture and stir well to combine, cooking for 1-2 minutes to create a roux.
- Gradually whisk in chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook until the broth thickens slightly, about 5 minutes.
- Add the potato gnocchi to the pot and cook according to package instructions until they float to the top.
- Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until melted and creamy.
- Season the soup with salt and pepper to taste. If using, stir in baby spinach and cook until wilted, about 2 minutes.
- Return the cooked bacon to the soup, stirring to combine. Serve hot with extra cheddar on top if desired.
Notes
For an extra kick, sprinkle some crushed red pepper flakes or add a dash of smoked paprika when cooking the onions.