After a long afternoon of raking leaves with my husband, I wanted to make something that would warm us all the way through. The grandkids had been running around in the yard, their cheeks red from the chill, and by the time we came inside, everyone was hungry. I looked through the pantry and found a package of gnocchi I had tucked away, along with a block of sharp cheddar. That was the beginning of this hearty soup that has quickly become a family favorite.
The kitchen smelled like comfort the moment the bacon hit the pan. The sizzle filled the house, and the little ones came running to peek over the counter, asking if dinner was ready. I smiled because I knew what was coming—a soup rich enough to feel indulgent but balanced with tender vegetables and pillowy gnocchi. By the time the bowls were set on the table, steam rising in the lamplight, the room was quiet except for spoons clinking and contented sighs.
That night reminded me why I love cooking so much. It isn’t just about the food—it’s the way a meal can slow everyone down, gather them together, and turn an ordinary evening into something worth remembering. This soup has done that for us many times since, and I hope it does the same for your family too.
Short Description
A rich, creamy soup filled with crispy bacon, tender gnocchi, fresh vegetables, and melted cheddar cheese. Perfect for cozy dinners, it’s hearty, flavorful, and easy to make in under an hour.
Key Ingredients
- 8–10 slices bacon, cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced
- 4 cups chicken broth
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (or 4 cloves minced garlic)
- ¼ tsp dried thyme
- ½–1 tsp red chili flakes
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese (medium or sharp)
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Ladle for serving
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Bacon
Place the bacon in a large pot over medium heat. Cook until crispy, then transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
Step 2: Sauté the Vegetables
Add butter or olive oil to the pot. Stir in onion and carrot slices. Cook for 5–7 minutes, until soft and fragrant.
Step 3: Add Broth and Seasonings
Pour in 4 cups chicken broth and bring to a simmer. Season with salt, black pepper, garlic, thyme, and chili flakes. Stir to combine.
Step 4: Cook the Gnocchi
Add the gnocchi and let it cook according to package instructions, about 2 minutes, until they float to the top.
Step 5: Stir in Cream and Cheese
Lower heat to medium-low. Slowly stir in heavy cream, then gradually add cheddar cheese, stirring constantly until smooth.
Step 6: Add Bacon and Serve
Mix in the cooked bacon, reserving a little for garnish. Serve hot, topped with extra cheese and bacon if desired.
Troubleshooting tip: If the cheese clumps, lower the heat and add it slowly, stirring between handfuls.
Why You’ll Love This Recipe
Comforting and hearty, perfect for chilly nights
Packed with flavor from smoky bacon, creamy cheddar, and tender gnocchi
Quick to prepare in under an hour
Easily customizable with different vegetables or cheeses
A complete meal in one bowl
Mistakes to Avoid & Solutions
Adding cheese too quickly: It may clump. Solution: Add gradually on low heat.
Overcooking gnocchi: They turn mushy. Solution: Cook just until they float, then remove from heat.
Using too much salt: Bacon and cheese already add saltiness. Solution: Taste before seasoning.
Boiling cream on high heat: It can curdle. Solution: Keep heat at medium-low.
Serving and Pairing Suggestions
Serve with a crusty baguette or garlic bread for dipping.
Pair with a crisp green salad to balance the richness.
Great for family-style dinners, potlucks, or cozy Sunday suppers.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth or milk if the soup thickens too much.
Avoid freezing, as the cream and cheese may separate.
FAQs
1. Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi both work well.
2. Can I substitute the bacon?
You can use turkey bacon, pancetta, or omit it for a vegetarian version.
3. What’s the best cheese to use?
Sharp cheddar adds bold flavor, but mild cheddar, Colby, or even Gruyère are good options.
4. Can I lighten this recipe?
Yes, substitute half-and-half for cream and reduce the cheese slightly.
5. How do I thicken the soup if it’s too thin?
Let it simmer uncovered a bit longer, or stir in 1 tablespoon cornstarch mixed with cold water.
Tips & Tricks
Grate your own cheese—it melts more smoothly than pre-shredded.
Use a Dutch oven for even heat distribution.
Add spinach or kale at the end for a boost of greens.
Keep some bacon pieces crispy for garnishing—it adds texture.
Recipe Variations
Loaded Potato Gnocchi Soup: Replace carrots with diced potatoes and top with sour cream and chives.
Spicy Kick: Use pepper jack cheese and increase chili flakes for more heat.
Vegetarian Version: Skip the bacon, use vegetable broth, and add mushrooms for umami flavor.
Broccoli Cheddar Gnocchi Soup: Stir in steamed broccoli florets along with the cheese.
Final Thoughts
Whenever the kids come by after school or my husband and I want something satisfying but not fussy, this recipe finds its way back to the table. I love the way it fills the house with a rich, savory aroma, a signal to everyone that it’s time to gather. Watching my grandchildren dip bread into their bowls and grin when they pull up gooey strands of cheese makes me smile every single time.
It’s a dish that blends ease with indulgence, the kind of recipe that doesn’t require perfection yet still feels special. I hope when you make it, it brings the same warmth, laughter, and comfort to your home as it does to mine.
Bacon Cheddar Gnocchi Soup
Ingredients
- 8 –10 slices bacon cooked and chopped
- 1 tbsp butter or olive oil
- 1 large onion diced
- 2 large carrots peeled and sliced
- 4 cups chicken broth
- 1 –2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder or 4 cloves minced garlic
- ¼ tsp dried thyme
- ½ –1 tsp red chili flakes
- 16 oz gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups shredded cheddar cheese medium or sharp
Instructions
- Cook the bacon in a large pot over medium heat until crispy, then transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
- Add butter or olive oil, then stir in the onion and carrots. Cook 5–7 minutes until soft and fragrant.
- Pour in chicken broth and bring to a simmer. Season with salt, black pepper, garlic, thyme, and chili flakes. Stir well.
- Add the gnocchi and cook according to package instructions, about 2 minutes, until they float to the top.
- Lower the heat and slowly stir in heavy cream. Gradually add cheddar cheese, stirring until smooth.
- Mix in the cooked bacon, reserving some for garnish. Serve hot, topped with extra cheese and bacon if desired.
