Creamy Bacon Cheddar Gnocchi Soup Your Soul Will Crave

A comforting and creamy Bacon Cheddar Gnocchi Soup that's perfect for autumn nights.

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Course: Soups

Cuisine: American

Keyword: autumn recipes, Bacon Cheddar Gnocchi Soup, comfort food, creamy soup, hearty soup, quick meals

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 640kcal

Equipment

Large pot
Slotted spoon
Paper towel
Whisk

Ingredients

For the Soup Base

6 strips bacon, diced adds a crispy, salty flavor that enhances the richness of the soup.
1 medium onion, chopped provides a sweet and savory foundation for the broth.
3 cloves garlic, minced brings aromatic depth and a delightful kick.
2 tablespoons unsalted butter enriches the soup and helps create a roux for thickness.
3 tablespoons all-purpose flour thickens the soup for a creamy consistency.
4 cups chicken broth forms the heart of the soup, providing savory depth.

For the Creaminess

2 cups whole milk gives the soup a rich creaminess.
1 cup heavy cream intensifies the richness, making each spoonful irresistible.

For the Gnocchi

16 ounces potato gnocchi these little pillows soak up all that glorious flavor.

For the Flavor Boost

2 cups sharp cheddar cheese, shredded melts beautifully and delivers a robust flavor.
Salt to taste
Pepper to taste
1 tablespoon fresh thyme leaves adds a lovely herbal note.

For Garnish

Fresh parsley, chopped adds a pop of color and freshness when sprinkled on top.

Instructions

Step‑by‑Step Instructions for Bacon Cheddar Gnocchi Soup

In a large pot or Dutch oven, heat over medium heat and add the diced bacon. Cook for about 8–10 minutes, stirring occasionally, until the bacon is crispy and golden brown. Use a slotted spoon to remove the bacon and transfer it to a paper towel-lined plate, leaving the flavorful drippings in the pot.
In the same pot, add the chopped onion and minced garlic to the bacon drippings. Sauté for about 4–5 minutes, stirring frequently, until the onion becomes translucent and fragrant.
Add the unsalted butter to the pot and stir it into the sautéed onions and garlic. Allow it to melt completely, then sprinkle in the all-purpose flour. Cook for 1–2 minutes, stirring constantly until it forms a smooth roux.
Gradually whisk in the chicken broth, ensuring to break up any lumps from the roux. Bring the mixture to a gentle simmer, stirring occasionally for about 5 minutes, until it thickens slightly.
Once simmering, slowly pour in the whole milk and heavy cream. Stir gently to combine all the ingredients, then allow the soup to return to a gentle simmer for another 5 minutes.
Add the potato gnocchi to the pot, ensuring they are submerged in the creamy broth. Cook according to package instructions, typically around 3–5 minutes, until the gnocchi float to the surface.
Reduce the heat to low and gradually stir in the shredded sharp cheddar cheese. Continue stirring constantly for about 2–3 minutes, until the cheese is fully melted.
Taste the soup and season with salt, pepper, and fresh thyme leaves to your liking. Stir thoroughly for about 1 minute.
Return the crispy bacon to the pot and mix well for about 1 minute, allowing its savory flavor to mingle with the creamy soup.
Ladle the hot soup into bowls and garnish with freshly chopped parsley and additional cheese if desired.

Notes

Feel free to customize this soup with your favorite vegetables or herbs for a personal touch. Leftovers can be stored in the fridge for up to 3 days, and can be frozen for up to 3 months.

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