Bacon Cheddar Gnocchi Soup

This hearty bacon cheddar gnocchi soup has become my ultimate comfort food creation, perfect for those evenings when you need something rich and satisfying that doesn't take hours to prepare. The pillowy gnocchi, smoky bacon, and melty cheddar come together in a creamy broth that warms you from the inside out.

I first created this soup during a particularly brutal winter storm when we were snowed in for days. My family requested it three times that week, and it has since become our official bad weather tradition whenever temperatures drop.

Ingredients

• Bacon: crispy pieces add smoky depth and textural contrast
• Butter: creates a rich base for sautéing vegetables
• Onion and carrots: provide essential aromatics and sweetness
• Chicken broth: forms the savory foundation
• Salt and pepper: balance and enhance all flavors
• Garlic powder: infuses the broth with aromatic notes
• Dried thyme: adds subtle earthiness that complements the cheese
• Red chili flakes: optional heat that cuts through the richness
• Gnocchi: potato pillows that cook quickly and absorb flavors beautifully
• Heavy cream: creates the luxurious velvety texture
• Cheddar cheese: use a good quality medium or sharp for best flavor

Step-by-Step Instructions

Prepare the Bacon:

Cook bacon slices until perfectly crispy but not burnt. This takes about 8 minutes in a skillet over medium heat, turning occasionally. The bacon will release its fat and develop a deep flavor that will permeate the entire soup. Once crisp, transfer to paper towels, let cool slightly, then chop into bite sized pieces.

Build the Flavor Base:

In a large heavy bottomed pot, heat butter until melted and slightly bubbling. Add diced onions and sliced carrots, cooking for 6 to 8 minutes until the onions become translucent and the carrots begin to soften. This step creates the aromatic foundation for your soup, so take your time to develop these flavors properly.

Create the Broth:

Pour in the chicken broth and bring the mixture to a gentle simmer. The liquid should be steaming with small bubbles around the edges but not vigorously boiling. This gentle approach preserves the flavors and prevents the dairy from separating later.

Develop Creaminess:

Carefully pour in the heavy cream while stirring continuously. Add all seasonings now salt, pepper, garlic powder, thyme, and chili flakes if using. Gradually incorporate the shredded cheddar by handfuls, stirring constantly until completely melted and smooth. The soup should take on a silky, velvety texture.

Cook the Gnocchi:

Add the gnocchi directly to the simmering soup. They will cook quickly, typically in just 2 to 3 minutes. You will know they are done when they float to the surface. Be careful not to overcook them or they may become mushy.

Finish and Serve:

Gently fold in the chopped bacon, reserving some for garnish if desired. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and serve immediately for the best texture and flavor experience.

I discovered by accident that using a combination of medium and sharp cheddar creates the most balanced flavor profile. My daughter once helped me make this soup when we were running low on ingredients, and we used this cheese combination out of necessity. It turned out so much better that it has become our standard approach ever since.

Storage Tips

This soup will thicken considerably in the refrigerator due to the starch from the gnocchi. When reheating, add a splash of chicken broth or milk to restore the original consistency. Store in airtight containers for up to three days in the refrigerator. I do not recommend freezing this soup as the dairy can separate and the gnocchi texture changes dramatically upon thawing.

Ingredient Substitutions

If you prefer a lighter version, half and half works beautifully in place of heavy cream. The soup will be slightly less rich but still deliciously creamy. For the protein conscious, turkey bacon creates a leaner alternative with similar smoky notes. Cauliflower gnocchi can replace traditional potato gnocchi for a lower carb option, though they may require slightly less cooking time.

Serving Suggestions

This soup stands perfectly well on its own, but I love serving it with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, crusty sourdough bread for dipping is absolutely essential. During special occasions, I serve this soup in hollowed out bread bowls which never fails to impress guests while making cleanup easier.

Common Questions About This Recipe

→ Can I substitute heavy cream with half-and-half?

Yes, half-and-half creates a lighter, slightly less rich broth without sacrificing creaminess.

→ What’s the best way to get crispy bacon?

Cook the bacon over medium heat until evenly crisp, then blot excess grease before chopping.

→ Are there gluten-free gnocchi options?

Many stores offer gluten-free gnocchi made from potatoes and rice flour—check labels to ensure gluten-free status.

→ Can I add vegetables like spinach or kale?

Yes, stir in fresh spinach or kale near the end of cooking for extra nutrition and color.

→ How should leftovers be stored?

Transfer cooled soup to an airtight container and refrigerate for up to three days for best quality.

→ Will this soup freeze well?

Dairy-based soups may separate when frozen. For best results, enjoy within a few days of cooking.