Bacon Cheddar Gnocchi Soup – Creamy, Cheesy Comfort in a Bowl

Why You’ll Love This Recipe

This soup combines the flavors of loaded baked potatoes, creamy chowder, and cheesy pasta into one delicious bowl. It’s rich, satisfying, and full of depth from the bacon and cheddar. Best of all, it’s quick to prepare—perfect for busy evenings when you want something that feels special without spending hours in the kitchen.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potato gnocchi – These tender little dumplings form the heart of the soup, adding a soft, pillowy texture.

Bacon – Crispy, smoky bacon adds depth and a savory, salty punch. Reserve some for topping before serving.

Cheddar cheese – Sharp cheddar gives the soup its bold, cheesy flavor and creamy consistency.

Butter – Creates a rich base and combines with flour for the roux that thickens the soup.

All-purpose flour – Used to thicken the broth and create a luscious, velvety texture.

Garlic – Adds aromatic depth and enhances the overall savory flavor.

Onion – Provides a mild sweetness that balances the richness of the bacon and cheese.

Carrots – Add color and a hint of natural sweetness to the soup.

Celery – Brings freshness and a subtle crunch to the mix.

Chicken broth – Forms the flavorful base for the soup, keeping it light while still rich.

Heavy cream – Adds luxurious creaminess that complements the melted cheddar.

Salt and pepper – Essential for balancing flavors; taste as you go since the bacon and cheese add saltiness.

Green onions or chives – Perfect for garnish, adding freshness and color.

Paprika (optional) – A touch of smokiness and warmth that complements the bacon beautifully.

Directions

In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about two tablespoons of bacon fat in the pot.

Add the butter to the pot and melt it with the bacon drippings. Stir in the onions, carrots, and celery, cooking for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

Sprinkle in the flour and whisk to combine, forming a roux. Cook for one minute, then slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.

Add the potato gnocchi and cook according to the package directions (usually 3–5 minutes) until they float to the top. Stir in the heavy cream, cheddar cheese, salt, pepper, and paprika (if using). Reduce the heat to low and simmer gently until the soup thickens and the cheese has melted completely.

Stir the crispy bacon back in, reserving some for topping. Ladle into bowls and garnish with extra bacon, shredded cheese, and chopped green onions or chives. Serve immediately with crusty bread.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 6 people generously. Preparation takes about 15 minutes, and cooking takes 25 minutes, making this a 40-minute meal from start to finish.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of milk or broth if the soup has thickened too much. Avoid boiling, as it may cause the cheese to separate. This soup can also be frozen for up to 2 months, though the texture of the gnocchi may soften slightly after thawing.

Variations and Customizations

Loaded Potato Style – Add diced potatoes or top with sour cream for a baked potato-inspired twist.

Spicy Kick – Stir in a pinch of cayenne pepper or crushed red pepper flakes for a little heat.

Broccoli Cheddar Fusion – Mix in steamed broccoli florets for a classic cheesy combination.

Herb Lovers’ Version – Add fresh thyme or rosemary for an aromatic touch.

Creamy Mushroom Gnocchi Soup – Replace carrots and celery with sautéed mushrooms for an earthy flavor.

Bacon Jalapeño Edition – Add diced jalapeños for a smoky, spicy variation.

Vegetarian Option – Omit bacon and use vegetable broth; add smoked paprika or a drop of liquid smoke for depth.

Extra Cheesy Upgrade – Mix in a blend of cheddar, Gruyère, and mozzarella for a richer flavor profile.

Lighter Version – Swap heavy cream for half-and-half and reduce the cheddar slightly for a lighter soup.

Italian Twist – Add sun-dried tomatoes and baby spinach for Mediterranean flair.

FAQs

1. Can I use homemade gnocchi?

Yes, homemade gnocchi works beautifully—just handle gently and cook for slightly less time.

2. Can I use milk instead of cream?

Yes, but the soup will be less rich. For balance, mix equal parts milk and half-and-half.

3. Can I make this ahead of time?

Yes, but add the gnocchi just before serving to keep it from becoming too soft.

4. What type of bacon works best?

Thick-cut or applewood-smoked bacon adds great flavor and crisp texture.

5. Can I use pre-shredded cheese?

Freshly shredded cheese melts more smoothly, but pre-shredded works if that’s what you have.

6. How can I make it gluten-free?

Use cornstarch or gluten-free flour as a thickener and ensure your gnocchi is gluten-free.

7. Can I add chicken or sausage?

Yes, diced cooked chicken or crumbled sausage makes the soup heartier.

8. How can I prevent the cheese from clumping?

Add cheese off the heat and stir until just melted to maintain a creamy texture.

9. Can I make it dairy-free?

Use plant-based cream, vegan cheddar, and coconut milk for a dairy-free version.

10. What side dishes pair well with this soup?

Try serving with garlic bread, Caesar salad, or roasted vegetables for a complete meal.

Conclusion

Bacon Cheddar Gnocchi Soup is the definition of cozy indulgence—creamy, cheesy, and loaded with flavor in every spoonful. The combination of smoky bacon, sharp cheddar, and pillowy gnocchi creates a soup that’s as comforting as it is satisfying. Whether you’re serving it as a main course or a starter, this recipe is guaranteed to warm hearts and fill bellies. One taste, and it’ll quickly become your go-to cold-weather favorite.

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