Bacon Cheddar Gnocchi Soup

Bacon Cheddar Gnocchi Soup: Your New Favorite Cozy Bowl

Hey there, friend! Let’s talk about the kind of food that doesn’t just fill your belly—it fills your soul. You know the feeling: it’s a little chilly outside, the wind is howling, and all you want is a big, steamy bowl of something that feels like a warm, cheesy, carb-loaded hug. You’ve been dreaming of a soup that’s creamy without being fussy, hearty enough for a main course, and ready in about the time it takes to watch your favorite sitcom.

Well, pull up a chair and get ready to meet your new best friend: my One-Pot Bacon Cheddar Gnocchi Soup. This isn’t just any soup. This is the soup that will have your family hovering around the stove, spoons in hand, asking “is it ready yet?” on repeat. We’re talking crispy, salty bacon, melty sharp cheddar cheese, and those delightfully pillowy potato gnocchi, all swimming in a luxuriously creamy broth. It’s the edible equivalent of your favorite cozy sweater, and I am so excited to share it with you.

The best part? (Besides the bacon, obviously.) It all comes together in one pot. Yes, you read that right. One pot means maximum flavor and minimal cleanup, which, in my messy-apron-wearing world, is an absolute win. So, grab your favorite soup pot and let’s make something incredibly delicious together.

The Story Behind the Soup: A Happy Accident

This recipe has a fun little backstory, born from one of those “what do I have in the pantry?” kind of nights. It was a typical blustery Tuesday. I’d just gotten home, my fridge was looking a little sparse, but my craving for comfort was at an all-time high. I had a package of gnocchi, a end of a bacon block, and a serious longing for the creamy cheddar soups of my childhood.

But here’s the secret twist: I almost never have heavy cream just sitting around. What I did have was milk and a little bit of butter and flour. A quick roux and a splash of milk later, and I’d created a creamy base that was somehow even more satisfying than the heavy cream version—lighter, but still rich and velvety. As the gnocchi puffed up in the broth and the cheddar melted into a cheesy dream, I knew I’d stumbled onto something special. It was a happy little kitchen accident that has now become a cold-weather staple in my home, and I have a feeling it’s about to become one in yours, too.

Gather Your Ingredients: The Dream Team

Here’s your grocery list for cozy perfection. Don’t be shy about reading the notes—I’ve packed them with all my favorite chef insights and substitution hacks to make this recipe your own.

• 6 slices bacon, chopped: This is our flavor foundation! I like using a thick-cut bacon for more substantial bites. Chef’s Tip: For easier chopping, pop slightly frozen bacon on a cutting board for 10 minutes. If you don’t eat pork, turkey bacon works, or for a veggie version, use 2 tbsp of olive oil and skip the bacon fat step.
• 1 tbsp butter: A little pat of butter adds a lovely richness to sauté our veggies. Unsalted is best so you can control the sodium.
• 1 small onion, diced: The humble onion is the aromatic soul of so many great dishes. Yellow or white onions are perfect here for their sweet, mellow flavor when cooked.
• 2 cloves garlic, minced: Because what’s a cozy soup without garlic? Fresh is best for that pungent, fragrant kick!
• ¼ cup all-purpose flour: This is our magic thickener! It combines with the fat to create a roux, which gives the soup its beautiful, creamy body. For a gluten-free version, a 1:1 gluten-free flour blend works wonderfully.
• 4 cups chicken broth: This forms the liquid base of our soup. I recommend using a low-sodium broth so you can be the boss of your seasoning. Vegetable broth is a great easy swap for a vegetarian version.
• 2 cups whole milk or half-and-half: Here’s where the creaminess comes in! Whole milk gives you a beautifully creamy yet not overly heavy soup. Half-and-half will make it extra luxurious and rich. For a dairy-free option, unflavored, unsweetened oat milk or cashew milk are my top picks.
• 1 lb potato gnocchi: These soft potato dumplings are the hearty stars of the show! You can find them in the pasta aisle. No need to pre-cook—they cook right in the soup! Look for shelf-stable or refrigerated varieties.
• 2 cups shredded sharp cheddar cheese: The sharper the cheddar, the more flavor your soup will have! Very important tip: Always shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that can make your sauce grainy. Trust me on this one!
• Salt and pepper, to taste: The essential finishers. Season in layers—a little at the beginning and then again at the end after the cheese has melted.
• Optional: chopped green onions or parsley for garnish: A pop of fresh green color and flavor to brighten everything up right at the end!

Let’s Get Cooking: Your Step-by-Step Guide to Soup Bliss

Okay, team! Aprons on? Let’s do this. Follow these steps and you’ll have a perfect pot of soup in no time. I’ve included my favorite little hacks with each step to set you up for success.

1. Cook the Bacon: In a large Dutch oven or heavy-bottomed pot, cook your chopped bacon over medium heat. We’re going for crispy and golden brown. Once it’s perfect, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Now, here’s a pro-move: leave about 1 tablespoon of that glorious bacon fat in the pot. This liquid gold is packed with smoky flavor and is the secret start to our incredible soup base. Don’t you dare pour it out!
2. Sauté the Aromatics: Add your tablespoon of butter to the bacon fat. Once it’s melted and sizzling, toss in your diced onion. We’re going to cook these for about 3-4 minutes, until they turn soft and translucent. You’ll know they’re ready when your kitchen starts to smell amazing. Now, add the minced garlic and stir constantly for just 30 seconds. Watch it closely! Garlic burns in a flash, and we want it fragrant, not bitter.
3. Create the Roux: Sprinkle the ¼ cup of flour over the onion and garlic mixture. Now, stir, stir, stir! You’ll want to cook this for a full 1-2 minutes. It will look like a thick paste. This step is crucial—it cooks out the raw flour taste and ensures our soup thickens up beautifully later. This paste is called a “roux,” and it’s the backbone of so many creamy sauces and soups.
4. Whisk in the Liquids: Now, slowly pour in the chicken broth while whisking constantly. I mean it—whisk like you mean it! This prevents any lumps from forming. Once the broth is incorporated, whisk in the milk or half-and-half. Bring the whole thing to a gentle simmer. You’ll see it start to thicken almost immediately thanks to that roux we made. Beautiful!
5. Cook the Gnocchi: Gently stir in the entire pound of gnocchi. They’ll sink to the bottom at first, but don’t worry. Let the soup simmer for 3-5 minutes, and you’ll see them rise to the top as they cook. They’ll become tender and pillowy. Give one a taste to make sure it’s cooked through—it should be soft, not doughy in the middle.
6. Bring on the Cheese! Turn the heat down to low. Now, gradually add your freshly shredded cheddar cheese, one handful at a time, stirring until it’s completely melted and smooth before adding the next. This patience is the key to a silky, non-grainy soup. Once all the cheese is melted in, season your masterpiece with salt and black pepper to your liking. Remember, the bacon and cheese are salty, so taste first!
7. The Grand Finale: Stir most of the reserved crispy bacon back into the pot, saving a little for a pretty garnish on top. Ladle the soup into bowls and top with the remaining bacon and a sprinkle of fresh green onions or parsley. Serve it immediately while it’s piping hot and gooey!

How to Serve This Cozy Masterpiece

This Bacon Cheddar Gnocchi Soup is a total rockstar all on its own, but let’s talk about how to build the ultimate cozy meal around it. For a truly epic dinner experience, I love serving a big, steaming bowl of this soup with a simple side salad dressed in a bright, tangy vinaigrette. The crisp greens are the perfect contrast to the rich, creamy soup.

But if you really want to lean into the comfort food vibe (and I often do!), you absolutely must have a loaf of crusty bread on the table. A warm, crusty baguette or a few slices of sourdough are perfect for dipping and scooping up every last drop of that cheesy broth. For a real treat, make some quick garlic bread—it takes the whole experience to an 11 out of 10.

Make It Your Own: Fun Recipe Twists

One of the best things about this recipe is how adaptable it is! Feel like switching it up? Here are a few of my favorite variations:

• Buffalo Chicken Style: Add 1-2 cups of shredded rotisserie chicken when you add the gnocchi. Stir in ¼ to ⅓ cup of your favorite buffalo sauce along with the cheese. Use a Monterey Jack cheese instead of cheddar, and top with crumbled blue cheese and chopped celery. So good!
• Broccoli Cheddar Upgrade: Add 2 cups of small broccoli florets when you add the gnocchi. They’ll cook to tender-crisp perfection right in the soup, making it a complete, veggie-packed meal.
• Loaded Baked Potato Vibe: Stir in ½ cup of sour cream along with the cheese at the end. Top each bowl with extra cheddar, the crispy bacon, and a sprinkle of chives. It’s like a loaded baked potato in soup form!
• Italian Sausage & Spinach: Swap the bacon for ½ pound of Italian sausage (casings removed). Brown the sausage in the pot first, then proceed. Right at the end, stir in a few big handfuls of fresh spinach until it wilts.
• Lightened-Up Version: Use turkey bacon, low-fat milk, and reduce the cheese to 1 ½ cups. It’s still incredibly satisfying but a tad lighter.

Chef Emily’s Notebook: A Few Parting Thoughts

This recipe has evolved so much since that first “pantry raid” night. I’ve learned that the key is truly in the patience with the cheese. I can’t tell you how many times early in my career I rushed the cheese-melting process and ended up with a slightly grainy soup. It still tasted great, but it wasn’t the silky dream I knew it could be. Low and slow is the way to go!

Another funny kitchen story? The first time I made this, I was so excited I dumped all the gnocchi in at once and the pot bubbled over like a science experiment! A gentle stir-in is all it needs. This soup is a testament to the fact that the best recipes often aren’t planned—they’re discovered with a little creativity and a lot of love.

Your Soup Questions, Answered!

I know you might have a question or two, so I’ve answered the most common ones right here.

Q: My soup turned out too thick! How can I thin it?
A: No problem at all! Simply whisk in a little extra chicken broth or milk, a splash at a time, until it reaches your perfect soup consistency.

Q: Can I make this soup ahead of time?
A: You can, but with a chef’s caveat. The gnocchi will continue to absorb liquid as it sits, making the soup very thick. I recommend making the soup base (through step 4), then storing it. When you’re ready to serve, reheat the base, add the gnocchi to cook, and then proceed with the cheese and bacon.

Q: Why is my cheese sauce grainy?
A> This usually happens if the heat is too high when adding the cheese, or if you use pre-shredded cheese. Always shred your own and add it off the heat or over very low heat. If it does get grainy, a quick blast with an immersion blender can sometimes save it!

Q: Can I use cauliflower gnocchi instead?
A> You can, but be aware that cauliflower gnocchi releases more water and doesn’t thicken the soup the same way. You may need to adjust the liquid and they have a different, denser texture. I’d recommend cooking them separately according to package directions and adding them at the end.

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Nutritional Information (Approximate)

I know many of you like to keep an eye on these things, so here’s a general breakdown. Remember, these are estimates and can vary based on the specific brands and ingredients you use.

• Servings: 4-6
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins

Per Serving (approx., based on 6 servings):

• Calories: ~480 kcal
• Fat: ~30 g
• Carbohydrates: ~30 g
• Protein: ~20 g
• Sodium: ~800 mg
• Fiber: ~1 g

This soup is a hearty, satisfying meal. It’s a good source of protein and calcium, but as with any rich, comfort food, it’s best enjoyed as part of a balanced diet.

Final Thoughts from My Kitchen to Yours

There’s just something magical about a recipe that feels like a hug in a bowl, isn’t there? This Bacon Cheddar Gnocchi Soup is exactly that — a simple, soul-satisfying dish that turns an ordinary evening into something special. Every spoonful is creamy, smoky, cheesy perfection, wrapped around those soft, comforting little gnocchi that make you close your eyes and smile.

I’ve made this soup for quiet nights in, family dinners, and even cozy weekends when the world outside feels a little too cold — and every single time, it brings people to the table with happy hearts and full bellies. It’s proof that comfort food doesn’t have to be complicated. Just a few humble ingredients, a single pot, and a little love are all you need to create something that feels like home.

So, the next time you’re craving warmth, comfort, and a touch of nostalgia, grab your favorite pot and a handful of simple ingredients. I promise — this Bacon Cheddar Gnocchi Soup will become one of those recipes you make again and again, not just because it’s delicious, but because it makes every bite feel like coming home.