Bacon Cheddar Gnocchi Soup Recipe

If you’re looking for a cozy, comforting dish that feels like a warm hug in a bowl, you’ve just found it with this Bacon Cheddar Gnocchi Soup Recipe. I absolutely love how this soup turns out rich and creamy with the perfect blend of smoky bacon, sharp cheddar, and pillowy gnocchi that melts in your mouth. It’s one of those recipes you can whip up any night of the week and still feel like you’re treating yourself to something special.

When I first made this Bacon Cheddar Gnocchi Soup Recipe, I was amazed at how simple ingredients came together to create something so satisfying. Whether you’re looking for a hearty meal on a chilly evening or something quick yet indulgent to impress family and friends, this soup hits all the right notes. Plus, it’s easy to customize, making it a versatile addition to your weeknight dinner rotation.

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Ingredients You’ll Need

The ingredients in this Bacon Cheddar Gnocchi Soup Recipe work together to build layers of flavor, from the smoky bacon to the creamy cheese sauce. When shopping, pick a sharp cheddar cheese for the best cheesy punch and fresh carrots for extra natural sweetness.

• Bacon: Choose thick-cut if you want extra crispy, flavorful pieces.
• Butter or Olive Oil: I usually go with butter here for that rich base flavor.
• Onion: Yellow onions work best – they become sweet and soft when cooked.
• Carrots: Fresh carrots bring a natural sweetness; don’t skip peeling for a smoother texture.
• Chicken Broth: Use a good-quality broth or homemade for fuller flavor.
• Salt & Pepper: Essential for balancing the flavors – adjust to taste as you go.
• Garlic Powder (or fresh garlic): Adds aromatic depth; fresh garlic makes it more vibrant.
• Dried Thyme: Gives a subtle herbal note that complements the cheese.
• Red Chili Flakes: Just a pinch for a little kick – optional but I love the contrast.
• Gnocchi: Store-bought potato gnocchi keeps it quick; fresh gnocchi works too.
• Heavy Cream or Half-n-Half: Heavy cream yields richest results, but half-n-half lightens up the soup slightly.
• Cheddar Cheese: Sharp cheddar for a robust cheesy flavor that melts beautifully.

Variations

I love that you can easily switch things up with this Bacon Cheddar Gnocchi Soup Recipe. Sometimes I add spinach for a pop of green or swap the bacon for smoked sausage when I want a different smoky twist. Feel free to make it your own—it’s so forgiving and flexible.

• Vegetarian Version: Skip the bacon and add extra mushrooms or smoked paprika for that smoky vibe.
• Spicy Kick: Add more red chili flakes or even a dash of hot sauce if you like it bold.
• Cheese Swap: Try a blend of cheddar and gouda to deepen the flavor complexity.
• Make it Gluten-Free: Use gluten-free gnocchi and double-check broth labels for gluten content.

How to Make Bacon Cheddar Gnocchi Soup Recipe

Step 1: Cook the Bacon to Crispy Perfection

First things first: your bacon. I prefer cooking it in the oven because it cooks evenly and stays flat—no curling or uneven crispiness. Simply line a baking sheet with foil, lay the bacon strips side by side, and bake at 400°F for about 25 minutes. Keep an eye after 20 minutes to get your perfect crispness. Transfer it to paper towels to drain, then chop into small pieces—your soup will thank you!

Step 2: Sauté the Onions and Carrots Until Tender

In a large pot over medium heat, melt butter or heat olive oil, then add diced onions and sliced carrots. I like to let them cook slowly for about 10-15 minutes until they’re soft and just starting to caramelize—that’s where the natural sweetness develops. Stir occasionally so nothing sticks or burns; this step builds the flavor base for your soup.

Step 3: Add Broth and Simmer Gently

Pour in your chicken broth and bring the pot to a gentle simmer. Let the veggies cook in the broth for another 10 minutes or so until everything is tender and the flavors marry. This also helps to slightly thicken the soup base before adding cream and cheese.

Step 4: Stir in Cream and Spices without Boiling

Lower the heat to medium-low, then slowly add your heavy cream or half-n-half along with salt, pepper, garlic powder, thyme, and red chili flakes. The key here is to keep it from boiling, or the cream might curdle and the cheese could clump later—trust me, I’ve seen it happen! Let this simmer gently so the soup thickens just a bit.

Step 5: Melt in the Cheddar Cheese Gradually

Grate your cheddar and add it in small handfuls, stirring constantly until fully melted before adding more. This slow incorporation keeps the cheese smooth and creamy, giving the soup its signature rich texture. Once all the cheese is in, stir well to combine.

Step 6: Add Gnocchi and Cook Until Tender

Toss in the gnocchi and cook for 2 minutes—just enough for them to puff up and absorb some of the savory broth. They should be tender but not mushy, giving you that delightful bite with every spoonful.

Step 7: Fold in Bacon and Serve Hot

Finally, stir in the chopped bacon pieces. This final touch adds smoky salty goodness that makes the soup irresistible. Ladle it into bowls and if you want, sprinkle some extra cheddar, green onions, or bits of crispy bacon on top for garnish. Bon appétit!

How to Serve Bacon Cheddar Gnocchi Soup Recipe

Garnishes

I always top my bowls with extra shredded cheddar, crispy bacon crumbles, and a sprinkle of fresh chopped green onions for a pop of color and freshness. Sometimes, a little dollop of sour cream or a pinch of smoked paprika adds a nice finishing touch that my family loves.

Side Dishes

This soup pairs beautifully with a crisp side salad or crusty bread like a baguette to soak up all that cheesy goodness. I find roasted garlic bread or a simple green salad with a tangy vinaigrette balances the richness perfectly.

Creative Ways to Present

For special occasions, I like to serve this soup in hollowed-out mini pumpkins or bread bowls. It makes for a charming presentation that’s both fun and functional—plus, it impresses guests without extra work.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight but just be aware the gnocchi might absorb some of the liquid and get softer. A quick stir and a splash of broth while reheating helps bring it back to life.

Freezing

I don’t typically freeze this soup because the cream and cheese can sometimes separate when thawed. But if you want to, freeze it without the gnocchi, then cook gnocchi fresh when reheating for best texture.

Reheating

Reheat leftovers gently on the stove over low heat, stirring often. Add a splash of chicken broth or cream if the soup seems too thick. Avoid microwaving at high heat to prevent curdling or clumping of the cheese sauce.

FAQs

Final Thoughts

This Bacon Cheddar Gnocchi Soup Recipe is one of my go-to comfort foods when I want something satisfying yet easy to put together. It’s that perfect balance of hearty and creamy flavors that always hits the spot, especially on colder days. I hope you give it a try and enjoy it as much as my family and I do—it’s one of those recipes that turns regular weeknights into memorable meals.

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