Bacon Cheddar Gnocchi Soup
This rich soup combines smoky bacon, pillowy gnocchi, and sharp cheddar in a creamy broth for a comforting bowl any night of the week.
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.
Notes
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 safety.
For make-ahead: prepare through the roux stage, chill, then finish with cream, gnocchi, cheese, and bacon when ready to serve.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 30g
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