If you’re craving a cozy, satisfying bowl that feels like a warm hug on a chilly day, this Bacon Cheddar Gnocchi Soup Recipe is exactly what you need. Imagine tender, pillowy gnocchi swimming in a rich, creamy cheddar-infused broth, all elevated by crispy, smoky bits of bacon and a hint of fresh thyme. This soup isn’t just another meal—it’s a comforting experience that feels homemade and hearty with every single spoonful.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building layers of flavor, texture, and warmth. From the smoky bacon to the creamy cheese and delicate gnocchi, each component is simple yet essential for bringing this dish to life.
- Bacon (6 strips, diced): Adds smoky crunch and savory depth that makes the soup irresistible.
- Onion (1 medium, chopped): Provides a mild sweetness and base flavor when sautéed.
- Garlic (3 cloves, minced): Gives a fragrant aroma and subtle pungency to lift the dish.
- Unsalted butter (2 tablespoons): Creates a rich foundation for the roux, enhancing creaminess.
- All-purpose flour (3 tablespoons): Thickens the soup perfectly, giving it body without heaviness.
- Chicken broth (4 cups): Brings savory notes and forms the flavorful liquid base.
- Whole milk (2 cups): Adds smoothness and balances the richness of the cheese.
- Heavy cream (1 cup): Intensifies creaminess and adds luscious texture.
- Potato gnocchi (16 ounces): The star ingredient—soft, pillowy dumplings that soak up every bit of flavor.
- Sharp cheddar cheese (2 cups, shredded): Delivers that bold, tangy kick making the soup unmistakably comforting.
- Salt and pepper (to taste): Essential seasonings that enhance all the flavors.
- Fresh thyme leaves (1 tablespoon): Adds an earthy, herbal brightness to balance richness.
- Fresh parsley (chopped, for garnish): A pop of color and fresh flavor to finish the dish beautifully.
How to Make Bacon Cheddar Gnocchi Soup Recipe
Step 1: Cook the Bacon
Start by crisping the diced bacon in a large pot or Dutch oven over medium heat. The smell alone will get you excited. Once the bacon reaches that perfect crispy texture, use a slotted spoon to transfer it onto paper towels. Leaving that bacon fat in the pot is the secret—it’s the flavor powerhouse for what comes next.
Step 2: Sauté Onion and Garlic
In the same pot, add your chopped onion and minced garlic. Cook them gently until the onions become translucent and soft, about 4 to 5 minutes. This step builds a sweet and aromatic base that’s crucial for the soup’s depth.
Step 3: Make the Roux
Add the butter to the pot and let it melt fully. Then sprinkle in the flour and stir it continuously for a couple of minutes. This roux acts like glue, thickening the soup while cooking out the raw flour taste. It’s a classic move that transforms your broth into creamy goodness.
Step 4: Add the Broth
Slowly whisk in the chicken broth, making sure everything blends smoothly with no lumps. Bring the mixture to a gentle simmer, allowing it to start thickening gradually. This is where the soup starts coming together beautifully.
Step 5: Stir in Milk and Cream
Pour in the whole milk and heavy cream, stirring well and returning the pot to a gentle simmer. The creaminess level here is what will make your spoonfuls feel indulgent, without being too heavy.
Step 6: Cook the Gnocchi
Add your potato gnocchi right into the simmering soup. Cook them according to the package’s instructions—usually about 3 to 5 minutes. You’ll know they’re done when they rise to the surface, floating like little pillows inviting you to dig in.
Step 7: Melt in the Cheddar Cheese
Turn the heat down to low and gradually stir in the shredded sharp cheddar cheese. Do this slowly, stirring constantly so the cheese melts smoothly, giving you that signature velvety texture and guaranteed cheesy punch.
Step 8: Season and Add Thyme
Season the soup with salt, freshly ground pepper, and the fresh thyme leaves. These simple touches elevate the flavor profile, bringing bright herbal notes that cut through the richness just right.
Step 9: Return the Bacon
Finally, add the crispy bacon back in. Mix it through and let that smoky goodness spread in every spoonful. This step brings the magic full circle.
Step 10: Serve Hot and Garnished
Ladle the soup into bowls and sprinkle with fresh chopped parsley—and an extra handful of cheddar if you’re feeling indulgent. Now grab a spoon and enjoy the warmth!
How to Serve Bacon Cheddar Gnocchi Soup Recipe
Garnishes
Fresh parsley adds a bright contrast both in color and flavor, balancing the creamy and smoky richness. You can also sprinkle a little extra shredded cheddar cheese on top for that melty, appealing finish. If you like a hint of spice, a dash of crushed red pepper flakes could jazz things up beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette, perfect for dipping and soaking up every luscious drop. A simple green salad with a light vinaigrette offers a refreshing counterpoint, keeping the meal balanced without stealing the show.
Creative Ways to Present
Serve the soup in shallow bowls to highlight the gnocchi and bacon visually. For gatherings, consider topping each serving with a small sprig of thyme or a drizzle of extra virgin olive oil. You can even use mini cast-iron skillets for serving individual portions for a rustic, charming presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Bacon Cheddar Gnocchi Soup Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually meld more during this time, making reheated portions just as delightful.
Freezing
While you can freeze this soup, gnocchi may become a bit softer after thawing. If freezing, store the soup without the gnocchi and add fresh gnocchi when reheating for the best texture. Freeze in a labeled container for up to 2 months.
Reheating
Warm the soup gently on the stove over low-medium heat, stirring frequently to keep it creamy and prevent scorching. If it thickens too much, add a splash of milk or broth to bring back the desired consistency. Add cooked or fresh gnocchi during reheating if you froze the soup without it.
FAQs
Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon can be a leaner substitute and will still lend a smoky flavor to the soup. Just adjust cooking time to avoid overcooking as turkey bacon tends to cook faster.
Is there a vegetarian alternative for this soup?
You can easily make a vegetarian version by skipping the bacon and using vegetable broth instead of chicken broth. Consider adding smoked paprika or liquid smoke to mimic some bacon flavor.
Can I use gnocchi made from other ingredients?
Yes! Whether potato, cauliflower, or ricotta gnocchi, just follow the package cooking times since they all behave slightly differently in soup. Your soup will still be delicious.
How do I prevent the cheese from clumping?
Adding cheese slowly over low heat and stirring constantly helps it melt evenly. Avoid boiling the soup once cheese is added, as high heat encourages clumping or separation.
Can I make this soup dairy-free?
For a dairy-free take, substitute butter with oil, choose a non-dairy milk like oat or almond, and use dairy-free cheese alternatives. The texture will differ, but the soup can still be tasty and comforting.
Final Thoughts
Nothing warms the soul quite like a bowl of this Bacon Cheddar Gnocchi Soup Recipe. It’s a dish that’s simple yet feels luxurious, perfect for family dinners, special occasions, or anytime you want comfort on a spoon. Trust me—once you try this, it’ll become one of your go-to recipes for cozy meals that bring everyone to the table with a smile.
Print
Bacon Cheddar Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a creamy broth. Perfect for a cozy meal, this soup features a rich roux-based broth enhanced with garlic, onion, fresh thyme, and garnished with parsley for a fresh finish.
Ingredients
Soup Base
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 16 ounces potato gnocchi
- 2 cups sharp cheddar cheese, shredded
Seasonings and Garnish
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: Using the same pot with bacon fat, add the chopped onion and minced garlic. Cook for about 4-5 minutes until the onion becomes translucent and fragrant.
- Make Roux: Add the unsalted butter to the pot and allow it to melt completely. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux which will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth to the roux, making sure to break up any lumps. Bring the mixture to a gentle simmer to thicken slightly.
- Add Dairy: Stir in whole milk and heavy cream. Bring the soup back to a gentle simmer while stirring frequently to prevent scorching.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook according to package instructions, usually 3-5 minutes, until the gnocchi float to the top indicating they are cooked through.
- Add Cheese: Reduce heat to low and slowly add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy and smooth.
- Season: Taste the soup and season with salt, pepper, and fresh thyme leaves to your liking, stirring to incorporate evenly.
- Combine Bacon: Return the crispy cooked bacon to the soup and mix thoroughly to distribute evenly.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and extra shredded cheddar cheese if desired. Serve immediately.
Notes
- For extra richness, use heavy cream and whole milk as called for, but you can substitute half-and-half for a lighter version.
- If you prefer a spicier flavor, add a pinch of cayenne pepper when seasoning.
- To make this soup vegetarian, omit bacon and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup.
- Make sure to stir continuously when adding cheese to prevent it from clumping or becoming grainy.
