Golden bacon pieces crackle in the skillet before they mingle with pillowy gnocchi in this cozy Bacon Cheddar Gnocchi Soup. I’ve simmered and stirred this bowlful through several chilly evenings, noting how the soup’s glossy surface deepens in color each time. With every test batch, I fine-tuned the timing and textures to achieve just the right balance of creamy silkiness and smoky crunch.
Why You’ll Love Bacon Cheddar Gnocchi Soup
- Smoky bacon fat infuses every spoonful with savory depth
- Pillowy gnocchi cushions the sharp tang of cheddar
- Quick to pull together on busy weeknights
- Rooted in Italian-American comfort cooking traditions
A Little Background
On my first winter attempt, I let the bacon burn slightly and ended up with a bitter note that taught me to watch for those golden edges. Over a dozen pots later, I now know this soup shines best when the onion is translucent and the flour cooks until it smells toasted, before any liquid joins the mix.
Key Ingredients for Bacon Cheddar Gnocchi Soup
- Bacon: diced into ½″ pieces to render even, crispy bites
- Potato Gnocchi: fresh or shelf-stable for pillowy dumplings
- Sharp Cheddar: freshly grated for optimal melt and tang
- Chicken Broth: low-sodium or homemade to control seasoning
- Heavy Cream: enriches the base; half-and-half works in a pinch
How to Make Bacon Cheddar Gnocchi Soup
- In a large pot over medium heat, cook bacon until crisp, about 6–8 minutes; transfer to paper towels to drain.
- Stir butter into the rendered fat, add diced onion and sauté 4–5 minutes until translucent, then toss in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the aromatics and stir 1–2 minutes to form a roux; gradually whisk in chicken broth, bring to a gentle simmer, and cook 5 minutes until slightly thickened, then stir in heavy cream.
- Add gnocchi and simmer 3–4 minutes until they float; remove from heat, fold in shredded cheddar and reserved bacon, season with salt and pepper, and scatter chives on top.
Pro Tips & Troubleshooting
- Reserve bacon fat for depth—don’t discard after crisping.
- If the soup seems too thin, whisk in a tablespoon of flour or cornstarch slurry.
- Add a pinch of smoked paprika or diced jalapeño for a seasonal twist.
- To double the batch, increase broth and cream proportionally and simmer 2–3 minutes longer.
Storage & Make-Ahead Guide
Cool soup within 2 hours at room temperature. Store in an airtight container up to 4 days in the fridge or freeze for up to 3 months (leave headspace). Reheat gently over medium-low heat, stirring occasionally, until it reaches 165°F. For busy days, prepare through step 3, chill, then finish with cream, gnocchi, cheese, and bacon when ready to serve. Always refrigerate within 2 hours for food safety.
Serving Suggestions
Garnish with extra chives and a crack of black pepper. Serve alongside a crisp green salad or thick slices of garlic bread for dipping. For a heartier spread, offer roasted Brussels sprouts or a platter of fresh crudité.
Frequently Asked Questions
- How do I store leftover Bacon Cheddar Gnocchi Soup?: Refrigerate in an airtight container for up to 4 days or freeze for 3 months.
- Can I replace heavy cream with milk in this soup?: You can use whole milk, but the texture will be slightly less rich.
- What kind of gnocchi works best for this soup?: Fresh potato gnocchi gives the softest bite, but shelf-stable packs are convenient.
- How can I thicken Bacon Cheddar Gnocchi Soup if it’s too thin?: Stir in a flour or cornstarch slurry, 1 tablespoon at a time, until desired consistency.
- Can I make Bacon Cheddar Gnocchi Soup ahead of time?: Yes—prepare through the roux stage, cool, then finish cooking gnocchi and cheese when serving.
- Is it safe to freeze Bacon Cheddar Gnocchi Soup with gnocchi in it?: Yes, though gnocchi may absorb more liquid; you can add a splash of broth when reheating.
Final Thoughts
This Bacon Cheddar Gnocchi Soup has become my go-to on blustery nights—each spoonful brings that nutty, cheesy aroma and soft dumplings I crave. I’m eager to see how you personalize it: tag me with your spin! Your kitchen will feel warmer, and your heart a bit fuller.
More Recipes You’ll Love
- Olive Garden Chicken Gnocchi Soup Recipe – carries a similar pillowy dumpling element with a comforting creamy broth
- High Protein Broccoli Cheddar Soup – echoes the cheesy base and smoky depth enhanced by vegetables
- Outback Steakhouse Potato Soup Recipe – another rich, savory bowl that pairs potatoes with creamy, cheesy flavors
- Savory Butternut Squash Gnocchi Soup – offers a seasonal twist on gnocchi in a silky squash-infused broth
Bacon Cheddar Gnocchi Soup
Ingredients
Soup Base
- 8 slices bacon chopped
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 lb potato gnocchi
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
Garnish
- 1 tbsp chopped fresh chives
Instructions
Soup Base
- In a large pot over medium heat, cook bacon until crisp, about 6–8 minutes; transfer to paper towels to drain.
- Add olive oil to the rendered fat, add diced onion and sauté 4–5 minutes until translucent, then toss in minced garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the aromatics and stir 1–2 minutes to form a roux; gradually whisk in chicken broth, bring to a gentle simmer, and cook 5 minutes until slightly thickened, then stir in heavy cream.
- Add gnocchi and simmer 3–4 minutes until they float; remove from heat, fold in shredded cheddar and reserved bacon, season with salt and pepper.
Garnish
- Scatter chopped fresh chives on top before serving.