Cheddar Gnocchi Soup Recipe

Introduction

Cheddar Gnocchi Soup is a rich and comforting dish perfect for chilly days. This creamy soup combines tender potato gnocchi with sharp cheddar cheese and crispy bacon for a satisfying meal that’s quick to prepare.

Ingredients

• 8–10 slices bacon, cooked and chopped
• 1 tbsp butter or olive oil
• 1 large onion, diced
• 2 large carrots, peeled and sliced
• 4 cups chicken broth
• 1–2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder (or 4 cloves minced garlic)
• ¼ tsp dried thyme
• ½–1 tsp red chili flakes (optional)
• 16 oz potato gnocchi (store-bought works great)
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

Instructions

1. Step 1: In a large pot, cook the bacon until crispy. Transfer to a paper towel-lined plate, chop, and set aside.
2. Step 2: Add butter or olive oil to the pot. Sauté diced onions and carrots until soft and fragrant.
3. Step 3: Pour in the chicken broth and bring to a gentle simmer.
4. Step 4: Stir in heavy cream and cheddar cheese until fully melted and combined.
5. Step 5: Add gnocchi and cook for 2–3 minutes until tender.
6. Step 6: Stir in the chopped bacon. Taste and adjust seasoning if needed.
7. Step 7: Serve hot and enjoy the cheesy, cozy goodness.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Swap cheddar for gouda or smoked cheese for a unique flavor twist.
• Add a handful of fresh spinach or kale for extra greens and nutrients.
• Use half-and-half for a lighter soup, but heavy cream makes it richer and creamier.
• To reduce spice, leave out the red chili flakes or add a pinch for mild heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. Adding a splash of broth or cream while reheating can help maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade gnocchi for this soup?

Yes, homemade gnocchi works wonderfully and adds a fresh, tender texture. Just be mindful of cooking time, as fresh gnocchi may cook faster than store-bought.

Is it possible to make this soup dairy-free?

You can substitute heavy cream with coconut cream or a dairy-free alternative and use a dairy-free cheese or nutritional yeast for cheesiness, but the texture and flavor will vary from the original.

Cheddar Gnocchi Soup Recipe

---

★★★★★

4.6 from 65 reviews

• Author: Olivia
• Total Time: 35 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Cheddar Gnocchi Soup is a creamy, comforting dish loaded with tender potato gnocchi, crispy bacon, and sharp cheddar cheese. Perfect for chilly days, the soup combines savory bacon, sautéed vegetables, and a rich broth infused with garlic, thyme, and a touch of heat from chili flakes. Ready in under 40 minutes, this hearty soup makes an easy weeknight dinner or a satisfying weekend meal.

---

Ingredients

Scale 1x2x3x

Meat

• 8–10 slices bacon, cooked and chopped

Vegetables

• 1 large onion, diced
• 2 large carrots, peeled and sliced

Liquids & Dairy

• 1 tbsp butter or olive oil
• 4 cups chicken broth
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

Dry Ingredients & Seasonings

• 1–2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder (or 4 cloves minced garlic)
• ¼ tsp dried thyme
• ½–1 tsp red chili flakes (optional)
• 16 oz potato gnocchi (store-bought works great)

---

Instructions

1. Cook Bacon: In a large pot over medium heat, cook the bacon slices until they are crispy. Once done, transfer them to a paper towel-lined plate to drain excess fat, then chop into small pieces and set aside.
2. Sauté Vegetables: Add butter or olive oil to the same pot with the bacon fat. Add the diced onions and sliced carrots, cooking them until they become soft and fragrant, about 5–7 minutes.
3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. This will help the flavors meld and further soften the vegetables.
4. Add Cream and Cheese: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue stirring until the cheese has fully melted into the soup creating a rich and creamy texture.
5. Cook Gnocchi: Add the potato gnocchi to the pot and cook for 2–3 minutes or until the gnocchi float to the top and are tender.
6. Finish with Bacon and Seasoning: Stir in the chopped bacon pieces. Taste the soup and adjust the seasoning with salt, pepper, garlic powder (or minced garlic), dried thyme, and optional red chili flakes as desired.
7. Serve: Ladle the hot soup into bowls and enjoy the cheesy, comforting goodness straight away.

Notes

• Store-bought gnocchi works perfectly, but fresh gnocchi can be used if preferred.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Adjust the amount of chili flakes to control the spiciness of the soup.
• The soup thickens as it cools; add a splash of broth or cream when reheating if needed.
• This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cheddar Gnocchi Soup, creamy gnocchi soup, bacon cheddar soup, easy cheesy soup, potato gnocchi recipe