Creamy Bacon Cheddar Gnocchi

This creamy Bacon Cheddar Gnocchi Soup is the ultimate comfort food that brings together crispy bacon, sharp cheddar, and pillowy gnocchi in a velvety broth. It is perfect for warming up on a chilly evening or impressing guests with minimal effort. Ready in just 38 minutes, this soup offers incredible flavor and texture without long hours in the kitchen.

I first made this soup on a cold weekend afternoon and was amazed how quickly it came together. My family loved how cozy and indulgent it was without feeling heavy and now it’s a go-to for game nights and casual dinners.

Ingredients

• Bacon: Choose thick-cut for the best crispy texture and deep smoky flavor
• Butter or Olive Oil: Adds richness to sautéed vegetables and helps carry flavor
• Onion: Provides a sweet base that softens beautifully in the soup
• Carrots: Contribute natural sweetness and a bit of bite to balance the creaminess
• Chicken Broth: Pick low-sodium to control salt levels and keep the soup flavorful but not salty
• Salt: Adjust to taste but remember it enhances all the other ingredients
• Pepper: Freshly ground gives the right spicy warmth and layers of flavor
• Garlic Powder or Fresh Garlic: Boosts savory depth, fresh will taste brighter but powder is convenient
• Dried Thyme: Adds an earthy aromatic note that complements the bacon and cheese
• Red Chili Flakes: Adds a subtle kick to cut through the richness, adjust to your preferred heat
• Gnocchi: Soft and tender, they soak up the soup’s flavors while adding satisfying chew
• Heavy Cream or Half-n-Half: Creates that silky, creamy texture, half-n-half is lighter but still indulgent
• Cheddar Cheese: Sharp cheddar adds a pronounced cheesy flavor that makes this soup unforgettable

Step-by-Step Instructions

Cook the Bacon:

Place the bacon slices in a large pot over medium heat. Cook until crispy and golden brown. Remove the bacon onto a plate lined with paper towels to drain excess fat. Once cooled, chop into small pieces. Saving the rendered bacon fat in the pot is ideal for cooking the vegetables.

Sauté the Vegetables:

Add butter or olive oil to the pot along with the diced onions and sliced carrots. Cook over medium heat for 10 to 15 minutes until the vegetables soften and become translucent. This slow cooking releases their natural sweetness and absorbs all the smoky bacon flavor left in the pot.

Add Chicken Broth:

Pour in the chicken broth and increase heat slightly to bring the mixture to a simmer. Let it simmer for a few minutes. This step melds the flavors together and starts to build the rich base for the soup.

Incorporate Cream and Spices:

Reduce the heat to medium-low. Stir in the heavy cream or half-n-half, followed by salt, pepper, garlic powder (or fresh garlic), dried thyme, and red chili flakes. Keep the soup at a gentle simmer to allow the flavors to blend and the cream to slightly thicken without boiling, which can cause curdling.

Melt in the Cheese:

Add the cheddar cheese gradually, about a handful at a time, stirring continuously to ensure smooth melting. This prevents clumps and gives the soup a luscious creamy consistency that coats every bite.

Add Gnocchi and Finish with Bacon:

Stir in the gnocchi and cook for about 2 minutes or until they float to the top and are tender. Taste and adjust the seasoning with more salt or pepper if needed. Finally, fold in the chopped bacon pieces. Give everything a gentle stir and the soup is ready to serve.

Save Pin

Sharp cheddar is my favorite ingredient because it adds both depth and a subtle tang that cuts through the richness beautifully. One chilly evening, the whole family gathered around bowls of this soup, talking about their day and practically licking the bowls clean. That is what comfort food is all about.

Storage Tips

To keep the soup tasting fresh, store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of broth or cream to restore the silky texture that can thicken in the fridge. Avoid microwaving directly to prevent separating the cream and cheese.

Ingredient Substitutions

Turkey bacon works well for a lighter take with less fat but still plenty of flavor. For a different twist, try swapping cheddar for mozzarella or gouda. Fresh spinach or peas can be added towards the end of cooking to boost nutrition and color without overpowering the main ingredients.

Serving Suggestions

A sprinkle of chopped green onions or fresh parsley brightens the bowl and adds a pop of color. A few extra bacon crumbles or a dusting of smoked paprika elevates the presentation. Serve alongside warm crusty bread or garlic toast for dipping into the delicious creamy broth.

Pro Tips

• Season gradually and taste often since the cheese and broth add salt to the soup
• Watch bacon carefully as it can transition from perfectly crispy to burnt very quickly
• Stir slowly while adding cheese to ensure smooth melting and avoid clumps

Commonly Asked Questions

→ Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon works well and offers a leaner, milder smoky flavor while still adding a crispy texture to the dish.

→ What type of cheese gives the best flavor?

Sharp cheddar provides a robust, tangy note that elevates the creaminess, but mixing mozzarella can add a stretchier texture.

→ Is fresh or frozen gnocchi better for this soup?

Both fresh and frozen gnocchi cook well here; fresh offers a softer bite while frozen holds shape nicely during simmering.

→ How do you prevent the cheese from clumping?

Add the cheddar gradually over low heat and stir gently until fully melted to achieve a silky, smooth consistency.

→ Can I add vegetables like spinach or peas?

Absolutely! Toss in fresh spinach or peas near the end of cooking for extra color, nutrition, and freshness.

→ What’s the best way to store leftovers?

Keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding broth or cream to restore creaminess.