Cheddar Gnocchi Soup Recipe

Introduction

Cheddar Gnocchi Soup is a rich and comforting dish that combines tender potato gnocchi with creamy cheddar cheese and savory bacon. Perfect for chilly days, this soup offers a blend of smooth textures and hearty flavors that will satisfy any craving.

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 over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then chop and set aside.
2. Step 2: Add butter or olive oil to the pot with the bacon drippings. Sauté the diced onions and sliced carrots until they are soft and fragrant, about 5–7 minutes.
3. Step 3: Pour in the chicken broth and bring the mixture to a gentle simmer. Season with salt, black pepper, garlic powder, dried thyme, and red chili flakes if using.
4. Step 4: Stir in the heavy cream or half-and-half and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
5. Step 5: Add the potato gnocchi to the pot and cook for 2–3 minutes, or until they float to the surface and are tender.
6. Step 6: Stir in the chopped bacon. Taste the soup and adjust the seasoning with more salt or pepper if needed.
7. Step 7: Serve the soup hot and enjoy the cheesy, cozy goodness.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add chopped spinach or kale just before adding the gnocchi for extra greens.
• Use sharp cheddar for a more pronounced cheesy flavor, or mild cheddar for a subtler taste.
• If you prefer a thicker soup, simmer a little longer after adding the cheese, or whisk in a tablespoon of flour before adding broth.

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. Avoid freezing, as the cream and cheese may change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this soup?

Yes, frozen gnocchi works well. Just add an extra minute or two to the cooking time and cook until they float and are tender.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter version, but the soup will be less rich and creamy. For dairy-free alternatives, coconut milk is an option, though it will alter the flavor.

Cheddar Gnocchi Soup Recipe

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★★★★★

4.6 from 68 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Cheddar Gnocchi Soup is a warm, comforting dish combining crispy bacon, tender gnocchi, and a creamy cheddar cheese broth. It’s perfect for chilly days, offering a hearty and cheesy flavor in every spoonful.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 8–10 slices bacon, cooked and chopped
• 1 tbsp butter or olive oil
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

Vegetables

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

Pantry Staples & Spices

• 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)

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Instructions

1. Cook Bacon: In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon and set it aside.
2. Sauté Vegetables: To the same pot, add butter or olive oil. Add the diced onions and sliced carrots and sauté until they are 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 to combine the flavors and cook the vegetables further.
4. Add Cream and Cheese: Stir in the heavy cream or half-and-half along with the shredded cheddar cheese. Continue stirring until the cheese is fully melted and incorporated, creating a creamy soup base.
5. Cook Gnocchi: Add the potato gnocchi to the pot and cook for 2–3 minutes until the gnocchi are tender and cooked through.
6. Combine Bacon and Season: Stir in the chopped bacon. Taste the soup and adjust seasoning with additional salt, pepper, or chili flakes as desired.
7. Serve: Ladle the hot soup into bowls and enjoy the warm, cheesy, and comforting flavors.

Notes

• Store-bought potato gnocchi works well and significantly reduces prep time.
• Use half-and-half for a lighter soup or heavy cream for a richer, creamier texture.
• Adjust chili flakes to your preferred spice level or omit for a milder soup.
• For added greens, consider stirring in some fresh spinach or kale at the end.
• This soup is best served fresh but can be stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cheddar gnocchi soup, creamy gnocchi soup, bacon cheddar soup, comfort food soup, easy gnocchi recipes