Bacon Cheddar Gnocchi Soup: Creamy Comfort in a Bowl

There’s something about a steaming bowl of Bacon Cheddar Gnocchi Soup that feels like home. This recipe combines the pillowy softness of gnocchi with the smoky crunch of bacon and the creamy richness of melted cheddar cheese. The result? A cozy, soul-warming dish that’s perfect for chilly evenings, busy weeknights, or whenever you’re craving comfort food in a hurry.

What makes this soup stand out is how quickly it comes together while still delivering deep, hearty flavor. The gnocchi cooks right in the pot, soaking up all that cheesy, savory goodness. The bacon not only adds crunch but also layers of smokiness that balance the richness of the cheese. With just a handful of pantry staples and about 30 minutes, you’ll have a restaurant-worthy meal without the hassle.

Bacon Cheddar Gnocchi Soup isn’t just another soup recipe—it’s a hug in a bowl. The creamy texture, the hearty gnocchi, and the bold flavor of bacon and cheddar make this dish one you’ll want to revisit all year long. It’s family-friendly, weeknight-approved, and adaptable to whatever you have on hand. Whether you’re feeding a crowd or just making something cozy for yourself, this soup checks every box for flavor, comfort, and ease.

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What Makes This Bacon Cheddar Gnocchi Soup Special?

• Quick & Easy: Ready in under 30 minutes, perfect for weeknight dinners.

• One-Pot Wonder: Minimal cleanup since everything cooks in the same pot.

• Cheesy & Creamy: Loaded with melted cheddar for a rich, velvety texture.

• Hearty & Filling: Gnocchi adds a satisfying bite that makes this soup a complete meal.

• Family-Friendly: Loved by kids and adults alike—comfort food everyone enjoys.

Tip: Crisp the bacon first and use some of the drippings to cook your onions and garlic. It adds extra flavor without extra work.

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Ingredient Notes

• Gnocchi: Soft potato gnocchi is the heart of this soup. Use shelf-stable, refrigerated, or homemade gnocchi. (Substitute with tortellini or pasta if needed.)

• Bacon: Adds smoky flavor and crunch. Turkey bacon works as a lighter alternative.

• Cheddar Cheese: Sharp cheddar is best for bold flavor. Swap in Colby Jack or Gouda for a twist.

• Chicken Broth: Forms the base of the soup. Vegetable broth works for a vegetarian version (skip bacon).

• Heavy Cream: Makes it creamy. Half-and-half or whole milk can lighten it up.

• Onion & Garlic: Essential for depth of flavor.

• Butter & Flour: Together, they form a roux that thickens the soup.

• Seasonings: Salt, pepper, and paprika (or cayenne for spice) balance the flavors.

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How To Make Bacon Cheddar Gnocchi Soup

1. Cook the Bacon

   • In a large pot, cook 6–8 slices of bacon over medium heat until crispy. Remove and set aside. Reserve 1–2 tablespoons of bacon drippings.

2. Sauté Aromatics

   • Add 1 diced onion and 3 cloves of minced garlic to the pot with the drippings. Cook for 2–3 minutes until fragrant and softened.

3. Make the Roux

   • Melt 2 tablespoons butter in the pot, then stir in 2 tablespoons flour. Cook for 1–2 minutes until lightly golden.

4. Add Liquid

   • Slowly whisk in 4 cups chicken broth and 1 cup heavy cream. Stir well to avoid lumps. Bring to a gentle simmer.

5. Cook Gnocchi

   • Add 16 ounces potato gnocchi. Simmer for 4–5 minutes until tender and floating.

6. Add Cheese & Bacon

   • Stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Crumble bacon and stir half into the soup, saving the rest for garnish.

7. Season & Serve

   • Add salt, pepper, and paprika to taste. Serve hot, topped with extra bacon, cheese, or chives.

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Storage Options

• Room Temperature: Keep no longer than 2 hours.

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Freeze up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stove over medium heat, adding a splash of milk or broth if too thick.

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Variations and Substitutions

• Spicy Kick: Add jalapeños or cayenne for heat.

• Veggie Boost: Stir in spinach, kale, or broccoli near the end.

• Meat Swap: Use shredded rotisserie chicken instead of bacon.

• Lighter Version: Use turkey bacon, skim milk, and reduced-fat cheese.

• Seasonal Twist: Swap cheddar for smoked gouda in fall or fresh herbs in spring.

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Frequently Asked Questions

1. Can I use frozen gnocchi?
   Yes! Add straight to the soup, but increase cooking time by 2–3 minutes.

2. How do I keep the cheese from clumping?
   Grate cheese from a block and add slowly, stirring constantly.

3. Can I make this ahead?
   Yes. Make the soup up to 1 day in advance, but add gnocchi just before serving to keep texture.

4. What if my soup is too thick?
   Add a splash of broth or milk until desired consistency.

5. Can I make this vegetarian?
   Yes. Skip the bacon and use vegetable broth. Add mushrooms for depth.

6. Is this freezer-friendly?
   Yes, but cream-based soups can separate slightly. Reheat slowly and stir well.

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Conclusion

Bacon Cheddar Gnocchi Soup is the kind of recipe that makes cold nights warmer and busy evenings easier. It’s quick, hearty, and packed with flavor—everything you want in a comfort food dish. Give it a try this week, and don’t forget to top it with extra bacon and cheese for the ultimate cozy bowl. If you make this, share your version with friends or family—it’s too good not to!

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