This isn’t soup. It’s a warm hug with a crispy bacon high-five. When you want dinner that tastes like a cheat day but fits in a bowl, this is the flex.
Pillowy gnocchi, sharp cheddar, smoky bacon—10/10 comfort with minimal hassle. You’ll cook it once and your fridge will feel like a luxury retreat. Ready to turn a cold night into a victory lap?
What Makes This Special
Bacon + cheddar + gnocchi is the triangle offense of comfort.
The bacon fat builds flavor you can’t fake, cheddar melts into a creamy base, and gnocchi brings the perfect chew. It’s rich without being heavy, and it’s fast enough for Tuesday. Also, one pot.
Because nobody wants a sink full of dishes after greatness.
Ingredients Breakdown
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (for thickening)
- 4 cups chicken broth (low sodium preferred)
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 1 pound potato gnocchi (shelf-stable or fresh)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon Dijon mustard (optional but excellent)
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh chives or green onions, sliced, for garnish
- Red pepper flakes, optional, for heat
Step-by-Step Instructions
- Crisp the bacon: Add chopped bacon to a large pot over medium heat. Cook until crispy, 6–8 minutes. Transfer to a paper towel–lined plate.
Keep 1–2 tablespoons of bacon fat in the pot.
- Sauté the aromatics: Add butter to the pot. Stir in onion, carrot, and celery. Cook until softened, 5–7 minutes.
Add garlic and cook 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the veggies; stir for 1 minute to cook off the raw taste. It should look pasty, not dry.
- Add liquids: Slowly whisk in chicken broth until smooth, then add milk and cream. Bring to a gentle simmer.
- Season the base: Stir in Dijon, smoked paprika, and a pinch of salt and pepper.
Simmer 5 minutes to thicken slightly.
- Cook the gnocchi: Add gnocchi directly to the pot. Simmer 3–4 minutes, until the gnocchi float and are tender.
- Add the cheese: Reduce heat to low. Gradually stir in the cheddar by handfuls until melted and silky.
Do not boil after adding cheese.
- Finish: Stir in most of the bacon, reserving some for topping. Taste and adjust seasoning. If you want heat, add red pepper flakes.
- Serve: Ladle into bowls and top with reserved bacon and chopped chives.
Try not to brag. Or do.
Storage Tips
- Fridge: Store in airtight containers up to 3–4 days. It will thicken; loosen with a splash of broth or milk when reheating.
- Reheat: Warm on the stovetop over low heat, stirring often.
Avoid boiling to keep the cheese from separating.
- Freezer: Not ideal due to dairy and gnocchi texture. If you must, freeze without gnocchi and add fresh when reheating.
Benefits of This Recipe
- Weeknight-friendly: About 30 minutes start to finish.
- One pot wonder: Less cleanup, more couch time. FYI, that’s a win.
- Customizable: Swap broth, boost veggies, tweak spice—still delicious.
- Satisfying: Balanced richness with veggies and protein.
Your taste buds will file a thank-you note.
Common Mistakes to Avoid
- Boiling after adding cheese: This can cause grainy soup. Keep it at a gentle low heat.
- Pre-shredded cheese: Anti-caking agents hinder melting. Freshly shredded is worth the extra 60 seconds.
- Too much salt too soon: Bacon and cheddar are salty. Season at the end.
- Overcooking gnocchi: They cook fast.
Pull as soon as they float and feel tender.
Mix It Up
- Protein swap: Use Italian sausage (browned) or rotisserie chicken instead of bacon. Or go half bacon, half sausage—chaos, but delicious.
- Veg boost: Add spinach or kale at the end, or stir in peas for sweetness.
- Spice route: Add a pinch of cayenne, chipotle powder, or hot sauce for kick.
- Lighter version: Use half-and-half instead of cream and reduce cheese to 1.5 cups. Still dreamy.
- Gluten-free: Use a 1:1 GF flour blend for the roux and confirm gnocchi are GF.
- Broth twist: Swap chicken broth for vegetable broth for a bacon-optional vibe (oxymoron? maybe).
FAQ
Can I use pre-made gnocchi?
Yes—shelf-stable or refrigerated both work.
Start checking doneness at 3 minutes; they should float and be tender but not mushy.
What cheddar melts best?
Sharp or extra sharp cheddar that you shred yourself. For ultra-smooth results, mix 75% cheddar with 25% low-moisture mozzarella or Gruyère.
How do I make it without cream?
Use all milk and add an extra tablespoon of flour in the roux. It won’t be as rich, but it will still be thick and comforting.
Can I make it vegetarian?
Skip the bacon, start with olive oil or butter, and use vegetable broth.
Add smoked paprika and a dash of liquid smoke to mimic depth. IMO, a handful of sautéed mushrooms helps too.
Why did my soup turn grainy?
It likely boiled after the cheese went in or the cheese had anti-caking agents. Keep the heat low and use freshly shredded cheese.
Wrapping Up
Bacon Cheddar Gnocchi Soup is the dinner equivalent of sweatpants: cozy, reliable, and dangerously hard to quit.
It’s fast, rich, and customizable for whatever’s in your fridge. Make it once and you’ll start craving cold weather on purpose—wild, right?