Bacon Cheddar Gnocchi Soup – The Ultimate Comfort in a Bowl

When it comes to comfort food, nothing hits the spot quite like a steaming bowl of Bacon Cheddar Gnocchi Soup. This rich and hearty dish combines the smoky flavor of crispy bacon, the soft pillowy texture of gnocchi, and the melty goodness of sharp cheddar cheese into one irresistible meal. Perfect for chilly nights, busy weeknights, or even casual entertaining, this soup is the kind of recipe that warms you up from the inside out.

The best part? Bacon Cheddar Gnocchi Soup is incredibly easy to make. With just one pot and about 30 minutes of cooking time, you can serve a homemade, restaurant-worthy soup without the fuss. The gnocchi cooks directly in the broth, soaking up all those savory flavors while keeping the process simple and stress-free.

Whether you’re making it for family dinner, meal prepping for the week, or just craving something indulgent after a long day, this soup delivers. It’s creamy without being too heavy, cheesy without being overpowering, and full of flavor in every bite. If you love bacon, cheddar, and cozy recipes, this one is a must-try.

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What Makes This Bacon Cheddar Gnocchi Soup Special?

• One-Pot Recipe: Everything cooks in a single pot for less mess and easy cleanup.

• Rich & Creamy Texture: The combination of cheddar cheese, milk, and broth makes the soup silky smooth.

• Full of Flavor: Smoky bacon, garlic, onion, and cheddar create layers of taste in every spoonful.

• Quick & Easy: Ready in about 30 minutes, making it perfect for weeknight dinners.

• Customizable: Easily add veggies like broccoli, spinach, or carrots for extra nutrition without losing flavor.

This soup is the definition of comfort food. The secret is letting the gnocchi cook directly in the creamy broth—it thickens naturally and infuses every bite with flavor. It’s a recipe that feels indulgent but is surprisingly simple to whip up.

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Ingredient Notes

• Bacon: Adds smoky, salty flavor and richness. Thick-cut bacon works best. Turkey bacon can be used as a lighter option.

• Gnocchi: Potato gnocchi gives this soup its pillowy, tender texture. You can use store-bought or homemade. Cauliflower gnocchi works as a low-carb alternative.

• Cheddar Cheese: Sharp cheddar provides the bold cheesy flavor. Pre-shredded works, but freshly grated melts smoother.

• Chicken Broth: The base of the soup—vegetable broth can be swapped in for a vegetarian-friendly option.

• Milk or Cream: Adds creaminess. Use half-and-half or heavy cream for a richer soup.

• Onion & Garlic: Build depth and savory notes—don’t skip them!

• Flour & Butter: Create a light roux that thickens the soup naturally.

• Optional Add-ins: Spinach, broccoli florets, diced carrots, or even a dash of hot sauce for spice.

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How To Make Bacon Cheddar Gnocchi Soup

1. Cook the Bacon

   • In a large pot or Dutch oven, cook 6–8 slices of chopped bacon over medium heat until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.

2. Sauté Aromatics

   • Add 1 diced onion and 3 minced garlic cloves to the bacon fat. Cook until softened and fragrant, about 3–4 minutes.

3. Make the Base

   • Stir in 3 tablespoons of butter until melted. Sprinkle 3 tablespoons of flour and whisk continuously for 1–2 minutes to form a roux. This helps thicken the soup.

4. Add Broth & Milk

   • Slowly whisk in 4 cups of chicken broth and 2 cups of milk (or cream). Stir constantly to avoid lumps. Bring to a gentle simmer.

5. Cook the Gnocchi

   • Add 1 pound of potato gnocchi. Cook for 3–4 minutes until they float to the top and turn tender.

6. Add the Cheese

   • Reduce heat to low. Stir in 2 cups of shredded sharp cheddar cheese until melted and smooth. Season with salt, pepper, and a pinch of paprika.

7. Finish with Bacon

   • Stir in half of the cooked bacon. Use the rest as garnish when serving.

Tip: If the soup gets too thick, add an extra splash of broth or milk.

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Storage Options

• Room Temperature: Do not leave soup out for more than 2 hours.

• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently over low heat, adding a splash of broth if it thickens too much.

• Freezer: Freeze without the gnocchi (they may turn mushy). Add fresh gnocchi when reheating. Stores up to 2 months.

• Reheating: Warm on the stovetop over low heat. Stir in extra milk or broth for creaminess.

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Variations and Substitutions

• Broccoli Cheddar Gnocchi Soup: Add broccoli florets for extra veggies.

• Spicy Kick: Stir in red pepper flakes or a dash of hot sauce.

• Low-Carb Option: Use cauliflower gnocchi or zucchini noodles.

• Vegetarian Version: Skip the bacon and use vegetable broth.

• Seasonal Additions: Try pumpkin purée in fall or fresh peas in spring for a twist.

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Frequently Asked Questions

Can I make this ahead of time?
Yes, but for best texture, cook the gnocchi just before serving. Store the base separately and add gnocchi when reheating.

What’s the best cheese for this soup?
Sharp cheddar gives the most flavor, but you can also mix in mozzarella, Gruyère, or Colby Jack.

Can I use shelf-stable gnocchi?
Yes, both refrigerated and shelf-stable gnocchi work fine. Just check the package instructions.

How do I prevent cheese from clumping?
Grate cheese yourself from a block and add it gradually over low heat.

Can I make this soup gluten-free?
Yes, substitute gluten-free gnocchi and a gluten-free flour blend for the roux.

What if my soup is too thick?
Simply stir in extra broth or milk until desired consistency is reached.

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Conclusion

Bacon Cheddar Gnocchi Soup is cozy, cheesy, and perfect for when you want comfort in a bowl without spending hours in the kitchen. It’s a one-pot wonder that’s easy enough for busy weeknights yet satisfying enough to impress guests. Give it a try, then come back and share how you made it your own!

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