Bacon Cheddar Gnocchi Soup

Bacon cheddar gnocchi soup is the kind of dish that turns even the chilliest night into a cozy event. It comes together fast yet feels extra special thanks to crispy bacon savory broth pillowy gnocchi and rich cheddar melting together into absolute comfort.

Over years of making this soup for friends and family I have tweaked every step for extra creaminess and flavor. Each time I bring this soup to the table there are never any leftovers. One cold night after a friend had a rough day she said it tasted like a hug in a bowl. I know you will love it too.

Ingredients

• Bacon: brings savory depth and a hint of smokiness Buy thick cut for more flavor
• Butter or olive oil: helps soften the vegetables and carry flavor Use real butter for richer taste
• Large onion: adds sweetness and body Yellow or white varieties work best Look for firm ones
• Carrots: give extra heartiness and color Pick carrots with smooth skins for the best texture
• Chicken broth: forms the base Use low sodium to control salt and a good quality brand
• Gnocchi: make it satisfying and tender I go for potato gnocchi in the refrigerated aisle
• Heavy cream or half and half: gives silky richness Heavy cream holds up best but half and half works
• Shredded cheddar cheese: pulls the whole soup together Always shred your own for better melting Choose a sharp cheddar for the best punch
• Cooking bacon until crisp at home: adds fresh flavor Avoid pre-cooked for this dish

Instructions

Sauté the Bacon:

Chop 8 to 10 slices bacon into small pieces and place them in a cold large soup pot Set the burner to medium Stir often and cook the bacon until it looks deeply golden and crispy This usually takes about 8 minutes Use a slotted spoon to lift the bacon out of the pot and transfer to a paper towel lined plate

Soften the Vegetables:

Pour out all but about a tablespoon of the bacon drippings or just use one tablespoon of butter or olive oil Add diced onion and sliced carrots to the pot Keep them over medium heat stirring occasionally Let them cook for eight to ten minutes until the onions turn translucent and the carrots become fork tender The longer you go the sweeter and softer they get which brings loads of flavor

Build the Broth:

Pour in four cups of chicken broth Use a wooden spoon to scrape up any tasty browned bits at the bottom of the pot Bring the broth up to a gentle simmer making sure to stir so nothing sticks Let the vegetables bathe in the broth for an extra layer of flavor for about five more minutes

Add the Cream and Cheese:

Reduce the burner to low Stir in the heavy cream or half and half Keep the heat gentle to avoid curdling Take your time adding cheddar a handful at a time Stir after each handful so it melts into the soup and makes it perfectly smooth

Cook the Gnocchi:

Gently stir in the gnocchi Let them cook for two to three minutes They are done once they are hot all the way through and float at the surface Be sure not to overcook them or they can turn mushy

Finish and Serve:

Add back the crispy bacon and taste the soup Check if you want extra salt or pepper Ladle into bowls while piping hot Sprinkle on a little more cheddar if you want and serve right away

I always look forward to adding extra thick cut bacon because of its crispy texture and smoky flavor Some of my happiest kitchen memories are teaching my kids to stir the cheese in slowly and watching their faces light up as the soup comes together

Storage Tips

Let the soup cool fully before transferring it to airtight containers in the fridge It will keep for up to three days If the soup thickens on chilling just loosen with a splash of broth or milk while reheating Gentle reheating over low heat works best to preserve the creamy texture

Ingredient Substitutions

Use turkey bacon instead of pork for a lighter flavor Swap out the heavy cream for whole milk or evaporated milk if you prefer Make it vegetarian by skipping the bacon and using vegetable broth and you could toss in sautéed mushrooms for savoriness

Serving Suggestions

Serve this soup as a main course with a simple green salad and plenty of crusty bread It is also perfect for serving in small cups at parties as a rich starter Sometimes I spoon it over extra steamed vegetables or add fresh herbs like chives or parsley for color

Cultural Context

Gnocchi is a beloved Italian dumpling often boiled and tossed with sauce but it works beautifully in soup During the colder months soups like this are common in both Italian and American home cooking for their ability to stretch a few pantry staples into something special

Seasonal Adaptations

Swap in sweet potatoes instead of carrots in autumn Toss in handfuls of spinach or kale near the end for freshness in the spring Add a pinch of smoked paprika or even red pepper flakes in winter for extra warmth

Success Stories

Sharing this soup at a church potluck everyone asked for the recipe and it has become a potluck staple at my house The rich creamy broth and pillowy gnocchi win over even picky eaters You can expect second helpings every single time

Freezer Meal Conversion

Although heavy cream soups can change texture in the freezer I have found it freezes okay in single serve containers Leave out the gnocchi when freezing then add freshly boiled gnocchi when reheating for best results Thaw overnight and gently reheat on the stove

This soup is sure to become a favorite for both cozy nights in and special gatherings. The rich flavors and satisfying texture will have everyone asking for another bowl.

Recipe FAQs

→ Can I use store-bought gnocchi?

Yes, store-bought gnocchi works well for this dish and helps save time in preparation.

→ What can I substitute for bacon?

Smoked turkey, pancetta, or vegetarian bacon alternatives add similar flavor and texture.

→ Is it possible to make this soup ahead?

Absolutely. Prepare in advance and reheat gently. Add extra broth if thickened after chilling.

→ What cheese works instead of cheddar?

Try Monterey Jack, Gruyère, or a mild Swiss for a different but still creamy result.

→ Can I freeze leftovers?

Creamy soups may separate after freezing. Best enjoyed fresh, but can be frozen with gentle reheating.

→ How do I keep gnocchi from becoming mushy?

Add gnocchi at the end and cook briefly until just tender to maintain texture.