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Bacon Cheddar Gnocchi Soup

Creamy Bacon Cheddar Gnocchi Soup for Cozy Nights

This Bacon Cheddar Gnocchi Soup is a cozy comfort dish packed with flavors of savory bacon and rich cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner Ideas
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 strips bacon, diced Adds a savory crunch that elevates the soup’s flavor.
  • 1 medium onion, chopped Brings sweetness and depth when sautéed.
  • 3 cloves garlic, minced Infuses the dish with a delightful aroma.
  • 2 tablespoons unsalted butter Creates a rich, smooth base for the roux.
  • 3 tablespoons all-purpose flour Thickens the soup to the perfect creamy consistency.
For the Liquid Mix
  • 4 cups chicken broth Provides a savory foundation, enhancing the overall taste.
  • 2 cups whole milk Contributes creaminess without overpowering the flavors.
  • 1 cup heavy cream Makes the soup luxuriously smooth and indulgent.
For the Gnocchi and Cheese
  • 16 ounces potato gnocchi Tender morsels that soak up all the delightful flavors.
  • 2 cups sharp cheddar cheese, shredded Melts beautifully, adding richness that perfectly complements the soup.
For Seasoning and Garnish
  • salt and pepper to taste Essential for balancing flavors—always adjust to your preference!
  • 1 tablespoon fresh thyme leaves Adds an earthy note that brightens the soup.
  • fresh parsley, chopped for garnish Provides a pop of color and freshness at serving.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Remove and transfer to a paper towel-lined plate, leaving the fat in the pot.
  2. Add the chopped onion and minced garlic to the bacon fat, stirring occasionally. Cook for 4-5 minutes until the onion is translucent.
  3. Add 2 tablespoons of unsalted butter to the pot and let it melt. Sprinkle in 3 tablespoons of all-purpose flour and whisk together, cooking for 1-2 minutes until lightly golden.
  4. Gradually whisk in 4 cups of chicken broth, stirring continuously until no lumps remain. Bring to a gentle simmer for about 4-5 minutes.
  5. Stir in 2 cups of whole milk and 1 cup of heavy cream. Bring back to a gentle simmer for 3-4 minutes.
  6. Add 16 ounces of potato gnocchi and cook according to package instructions, around 3-5 minutes or until they float to the top.
  7. Reduce the heat to low and add 2 cups of shredded sharp cheddar cheese, stirring until melted and smooth.
  8. Sprinkle in salt and pepper to taste and 1 tablespoon of fresh thyme leaves, stirring to combine.
  9. Return the crispy bacon to the pot and mix thoroughly into the soup base.
  10. Ladle the soup into bowls, garnishing with freshly chopped parsley and additional cheese if desired.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Use quality bacon for richer flavor and enjoy with your favorite bread.

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