Creamy Bacon Cheese Gnocchi Soup (38 Minutes Stovetop Comfort)
Bacon Cheddar Gnocchi Soup simmers crispy bacon, tender carrots, pillowy gnocchi, and sharp cheddar in velvety cream broth. One-pot cozy bowl loaded with bacon flavor and cheesy richness.
Why This Soup Wins
Bacon fat flavors everything. Gnocchi cooks 2 minutes. Heavy cream silky base. Cheddar melts smooth. Chili flakes gentle heat. No boil after cream = perfect texture.
Ingredients (Serves 6)
Bacon:
- 8-10 slices bacon (thick cut)
Vegetables:
- 1 large onion, diced
- 2 large carrots, sliced
Broth Base:
- 4 cups chicken broth
- 2 cups heavy cream (or half & half)
- 1 tbsp butter or olive oil
Cheese & Seasoning:
- 2 cups grated cheddar cheese
- 1 tsp garlic powder (or 4 cloves minced)
- ¼ tsp dried thyme
- ½-1 tsp red chili flakes
- 1-2 tsp salt
- 1 tsp black pepper
Gnocchi:
- 16 oz gnocchi (fresh or shelf-stable)
Instructions
1. Bacon Crisp (8 Min)
Skillet bacon crispy. Chop. Reserve fat.
2. Veggies Soft (12 Min)
Same pot bacon fat + butter. Onion + carrot 10-15 min tender.
3. Broth Simmer (5 Min)
Chicken broth simmer 5 min flavor build.
4. Creamy Base (3 Min)
LOW. Cream + garlic powder + thyme + chili flakes + salt + pepper. NO BOIL.
5. Cheese Melt (3 Min)
Cheddar GRADUAL whisk constant smooth.
6. Gnocchi Float (2 Min)
Gnocchi stir 2 min float = done. Bacon back. Taste adjust.
Serving
Essentials:
- Crusty bread
- Extra cheddar sprinkle
Perfect:
- Green onion garnish
- Black pepper crack
Storage
Fridge: 3 days (texture best day 1)
Reheat: LOW stovetop cream splash
Pro Tips
Low heat post-cream = no curdle
Fresh grated cheddar melts best
Gradual cheese = silky
Thick bacon = texture
Taste season pre-gnocchi
Nutrition (Per Serving): 520 cal | Protein: 17g | Fat: 38g | Carbs: 28g
Troubleshooting
Grainy? High heat/poor cheese
Thin? More cheese/reduce
Rubbery gnocchi? Overcook
Separated? Boil post-cream
Bacon Cheddar Gnocchi Soup
- Total Time: 38 minutes
- Yield: 6 servings 1x
Description
Bacon Cheddar Gnocchi Soup combines crispy bacon, tender vegetables, pillowy gnocchi, and melted cheddar cheese in a rich, creamy broth. This comforting stovetop soup comes together in 38 minutes and tastes like a loaded baked potato in soup form.
Ingredients
8–10 slices thick-cut bacon
1 tablespoon butter or olive oil
1 large onion, diced
2 large carrots, peeled and sliced
4 cups chicken broth
2 cups heavy cream (or half-and-half)
16 oz gnocchi (fresh or shelf-stable)
2 cups freshly grated cheddar cheese
1 teaspoon garlic powder (or 4 cloves minced)
1/4 teaspoon dried thyme
1/2–1 teaspoon red chili flakes
1–2 teaspoons salt (to taste)
1 teaspoon black pepper
Instructions
1. Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove to paper towels, chop, and reserve 2 tablespoons bacon fat.
2. Add butter (or olive oil) to the pot with bacon fat over medium heat.
3. Add diced onion and sliced carrots. Cook 10-15 minutes until tender and lightly golden.
4. Pour in chicken broth and bring to a simmer for 5 minutes.
5. Reduce heat to medium-low. Add heavy cream, garlic powder, dried thyme, red chili flakes, salt, and black pepper. Stir and simmer gently (do not boil).
6. Add cheddar cheese gradually while whisking constantly until fully melted and smooth.
7. Stir in gnocchi and cook 2 minutes until they float to the top.
8. Add chopped bacon back to the soup. Taste and adjust seasoning.
9. Serve hot with crusty bread, extra cheese, or green onions.
Notes
Use freshly grated cheddar for smoothest melting (pre-shredded contains anti-caking agents).
Keep heat low after adding cream and cheese to prevent curdling or separation.
Fresh gnocchi cooks faster than shelf-stable; check doneness after 1-2 minutes.
Thick-cut bacon gives better texture and flavor.
Leftovers keep 3 days in fridge. Reheat gently on stovetop with splash of cream.
Garnish with green onions, extra bacon, or cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 125mg
Loaded potato soup’s Italian cousin.
