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Bacon Cheddar Gnocchi Soup

Bacon Cheddar Gnocchi Soup in white bowl with crispy bacon pieces and melted cheddar
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Creamy comfort soup with crispy bacon, sharp cheddar, and tender gnocchi. Quick weeknight dinner ready in under 40 minutes.

Ingredients

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  • 8–10 slices Bacon (thick-cut)
  • 1 Tablespoon Butter or Olive Oil
  • 1 large Onion, diced
  • 2 large Carrots, peeled and sliced
  • 4 cups Chicken Broth (low-sodium preferred)
  • 1–2 teaspoons Salt
  • 1 teaspoon Pepper (freshly ground)
  • 1 teaspoon Garlic Powder or 4 cloves minced garlic
  • 1/4 teaspoon Dried Thyme
  • 1/2–1 teaspoon Red Chili Flakes
  • 16 ounces Gnocchi (fresh or frozen)
  • 2 cups Heavy Cream or Half-n-Half
  • 2 cups Cheddar Cheese, grated (sharp recommended)

Instructions

  1. Cook bacon in a large pot over medium heat until crispy, about 8-10 minutes. Remove bacon and let it cool on a paper towel-lined plate. Chop into small pieces once cooled.
  2. Drain all but about 1 tablespoon of bacon fat from the pot, then add butter or olive oil. Add diced onions and sliced carrots. Saute for 10-15 minutes until tender and translucent.
  3. Pour 4 cups of chicken broth into the pot. Increase heat slightly and let it simmer until vegetables are soft, about 5-7 minutes.
  4. Reduce heat to medium-low. Stir in 2 cups of heavy cream or half-n-half along with salt, pepper, garlic powder, thyme, and red chili flakes. Let simmer gently until slightly reduced and thickened, about 5 minutes. Do not boil.
  5. Gradually add 2 cups of cheddar cheese, a handful at a time, stirring constantly. Make sure it melts thoroughly after each addition to prevent clumping.
  6. Stir in 16 ounces of gnocchi and cook for 2 minutes until they float to the top. Taste and adjust salt and pepper as needed.
  7. Add the chopped bacon back in. Stir well and serve immediately while hot.

Notes

  • Use thick-cut bacon for the best texture and flavor. Bacon fat adds incredible depth to the vegetables.
  • Grate cheese from a block rather than using pre-shredded for smoother melting.
  • If soup gets too thick, thin with chicken broth. If too thin, simmer longer or add more cheese.
  • Store leftovers up to 3 days. Reheat gently with a splash of broth or cream to restore creaminess.

Nutrition

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