If there’s one dish that wraps comfort, creamy indulgence, and a touch of gourmet flair into one bowl, it has to be the Bacon Cheddar Gnocchi Soup Recipe. This rich and hearty soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a luscious broth that feels like a warm hug on a chilly day. Whether you’re cooking for a cozy night in or impressing friends with your culinary skills, this recipe offers an approachable yet deeply satisfying experience you’ll want to come back to again and again.
Ingredients You’ll Need
The magic of this soup lies in its simplicity and quality ingredients. Each component plays a vital role in building layers of flavor, texture, and color—from salty, crispy bacon to creamy cheddar and soft gnocchi. Here’s what you’ll want on hand before diving in:
- Bacon, 6 strips diced: Provides smoky, crispy bites that elevate every spoonful.
- Onion, 1 medium chopped: Adds subtle sweetness and depth to the soup base.
- Garlic, 3 cloves minced: Infuses a fragrant warmth that pairs beautifully with the cheese.
- Unsalted butter, 2 tablespoons: Creates a smooth roux and rich flavor foundation.
- All-purpose flour, 3 tablespoons: Thickens the soup to a luscious, velvety consistency.
- Chicken broth, 4 cups: Brings a savory backbone and balances the creamy elements.
- Whole milk, 2 cups: Adds creaminess without heaviness to keep the soup silky.
- Heavy cream, 1 cup: Intensifies richness and mouthfeel for indulgent smoothness.
- Potato gnocchi, 16 ounces: Soft, pillowy bites that soak up the flavors perfectly.
- Sharp cheddar cheese, 2 cups shredded: Brings a tangy, melty component that defines this soup.
- Salt and pepper, to taste: Enhances all other flavors, making sure nothing is muted.
- Fresh thyme leaves, 1 tablespoon: Adds an herbal brightness that complements the richness.
- Fresh parsley, chopped for garnish: Provides a fresh pop of color and mild herbaceousness.
How to Make Bacon Cheddar Gnocchi Soup Recipe
Step 1: Crisp the Bacon
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until it turns crispy and golden. This step releases flavorful fat, which forms the base of our soup’s incredible richness. Once the bacon is perfectly crisp, scoop it out with a slotted spoon and set it aside on a paper towel to drain. Don’t discard the bacon fat—it’s key for cooking the aromatics next.
Step 2: Sauté Onion and Garlic
Using the rendered bacon fat left in the pot, add the chopped onion and minced garlic. Cook them over medium heat until the onion is translucent and tender, about 4 to 5 minutes. This gently sweetens the onion while infusing the soup with fragrant garlic notes. It’s the kind of aroma that gets you excited about mealtime.
Step 3: Make the Roux
Add the unsalted butter to the pot and let it melt completely. Stir in the flour and cook for 1 to 2 minutes to create a roux, which thickens our soup and gives it that creamy body. Cooking the flour a bit prevents any raw flour taste and helps the soup develop a lovely, smooth texture.
Step 4: Add the Chicken Broth
Slowly whisk in the chicken broth, making sure to blend it well with the roux to avoid lumps. Bring the mixture to a gentle simmer, which will start thickening the soup while building a savory flavor base that perfectly balances the creamy elements to come.
Step 5: Incorporate Milk and Cream
Pour in the whole milk and heavy cream and once again bring the soup back to a gentle simmer. These dairy ingredients lend a silky richness and smooth mouthfeel that make every bite so comforting and satisfyingly rich without feeling overly heavy.
Step 6: Cook the Potato Gnocchi
Add the potato gnocchi to the simmering soup and cook according to package instructions, usually around 3 to 5 minutes. You’ll know they’re done when they float to the top, soft and pillowy—ready to soak up that cheesy broth and bacon goodness.
Step 7: Melt in the Cheddar Cheese
Lower the heat to low and slowly stir the shredded sharp cheddar cheese into the soup. Constant stirring helps the cheese melt evenly, creating a creamy, smooth texture that’s laced with that irresistible sharp, tangy flavor that makes this soup stand out.
Step 8: Season and Add Herbs
Season the soup to your taste with salt, pepper, and fresh thyme leaves. The thyme adds a delicate herbal note that brightens the richness and balances the smoky, cheesy flavors perfectly.
Step 9: Return the Bacon
Stir the cooked bacon back into the pot, distributing those crispy, smoky pieces throughout the soup. This final touch adds texture and bursts of savory flavor in every spoonful.
Step 10: Serve and Enjoy
Ladle the soup into bowls and garnish with chopped fresh parsley and a little extra shredded cheddar if you like. Serve it hot and prepare to indulge in a bowl of pure comfort. This Bacon Cheddar Gnocchi Soup Recipe is guaranteed to become your new favorite!
How to Serve Bacon Cheddar Gnocchi Soup Recipe
Garnishes
Fresh garnishes elevate this soup beyond the everyday. Chopped fresh parsley adds vibrant color and a mild freshness that cuts through the richness. If you want to get extra cheesy, a sprinkle of additional shredded cheddar on top melts deliciously right before serving. A pinch of freshly cracked black pepper adds a little spark to each bite.
Side Dishes
This soup pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the creaminess. For something heartier, serve with crusty garlic bread or a warm baguette to sop up every last drop of cheesy, bacon-infused broth. Roasted vegetables also make a fantastic side, bringing lovely texture and flavor contrasts to the meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or inside large, buttered and toasted croissants for a cozy presentation. Garnish with finely chopped chives or smoked paprika for added color and flavor complexity. For entertaining, consider topping with crispy fried shallots or a drizzle of truffle oil to impress your guests with gourmet flair.
Make Ahead and Storage
Storing Leftovers
This Bacon Cheddar Gnocchi Soup Recipe stores beautifully in the fridge for up to three days. Keep it in an airtight container to preserve its creamy texture and flavors. Just give it a good stir before reheating to reincorporate any settled cheese or cream.
Freezing
While freezing this soup is possible, it’s best to do so before adding the gnocchi to avoid changes in texture. Freeze the soup base in a suitable container for up to two months. When ready to eat, thaw overnight and gently reheat before cooking fresh gnocchi separately to add in last minute for perfect softness.
Reheating
Reheat the soup over low to medium heat on the stove, stirring frequently to prevent scorching and to keep the soup velvety smooth. If the soup thickens too much, simply add a splash of milk or broth to bring it back to your desired consistency. Reheat slowly to maintain the delicate balance of flavors and creamy texture.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar provides the perfect tang and meltiness, you can experiment with cheeses like Gruyere, Monterey Jack, or even a smoky smoked gouda for different flavor notes. Just be sure to choose a cheese that melts well and complements bacon.
Is potato gnocchi the only option?
Potato gnocchi is traditional and perfect here due to its tender texture, but you can swap in other small pasta shapes like mini shells or even dumplings if you prefer. Keep in mind cooking times may vary slightly.
How spicy is this soup?
This soup is mild and savory, focusing on creamy, cheesy, and smoky flavors. If you enjoy a little heat, you can add a pinch of red pepper flakes during the onion sauté or serve with hot sauce on the side for those who want a kick.
Can I make this soup vegetarian?
To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You might add smoked paprika or liquid smoke for that smoky depth. You can also use vegetarian-friendly cheese options to keep it flavorful.
What wine pairs well with Bacon Cheddar Gnocchi Soup Recipe?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully to balance the richness. For red lovers, a light-bodied Pinot Noir with bright acidity makes a great match alongside the smoky bacon and cheddar flavors.
Final Thoughts
This Bacon Cheddar Gnocchi Soup Recipe is the kind of dish that feels like a warm, delicious celebration in every bowl. It’s the perfect combination of creamy, cheesy, and smoky, made with simple ingredients that come together to create something truly special. Trust me, once you try it, it’ll be a go-to comfort food in your kitchen too!
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Bacon Cheddar Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Bacon Cheddar Gnocchi Soup combines crispy bacon, tender potato gnocchi, and sharp cheddar cheese in a creamy, savory broth. Perfect for chilly evenings, this hearty soup is rich, cheesy, and full of flavor, making it a satisfying meal that’s easy to prepare.
Ingredients
Soup Base
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 16 ounces potato gnocchi
- 2 cups sharp cheddar cheese, shredded
Seasonings and Garnish
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess grease.
- Sauté Aromatics: In the same pot with the bacon fat, add the chopped onion and minced garlic. Cook over medium heat until the onion turns translucent and soft, approximately 4-5 minutes.
- Make the Roux: Add the unsalted butter to the pot and let it melt completely. Stir in the all-purpose flour and cook for 1-2 minutes while stirring continuously to form a light roux, ensuring the flour is well combined and slightly toasted.
- Add Liquids: Gradually whisk in the chicken broth to the roux, making sure there are no lumps. Bring the mixture to a gentle simmer on medium heat.
- Incorporate Milk and Cream: Pour in the whole milk and heavy cream, stirring well. Continue to bring the soup to a gentle simmer without boiling.
- Cook the Gnocchi: Add the potato gnocchi to the simmering soup. Cook according to the package instructions, generally 3-5 minutes, or until the gnocchi floats to the top, indicating doneness.
- Add Cheese: Lower the heat to low and gradually add the shredded sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup has a smooth, creamy texture.
- Season the Soup: Season with salt, pepper, and fresh thyme leaves to taste. Stir to blend the flavors evenly.
- Reincorporate Bacon: Return the cooked crispy bacon back to the pot and mix it thoroughly into the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley and additional shredded cheddar cheese if desired. Serve immediately for best flavor.
Notes
- For a vegetarian version, omit the bacon and substitute vegetable broth for chicken broth.
- To reduce fat, use reduced-fat milk and cheese, and turkey bacon instead of regular bacon.
- Gnocchi cooks quickly; keep an eye on it to avoid overcooking and becoming mushy.
- Fresh thyme enhances the flavor but dried thyme can be used if fresh is unavailable—reduce quantity by half when using dried.
- This soup thickens as it cools; reheat gently with a splash of milk if needed.
