Cheddar Gnocchi Soup Recipe

Introduction

Cheddar Gnocchi Soup is a rich and comforting dish that combines tender potato gnocchi with crispy bacon and a creamy cheddar cheese base. Perfect for chilly days, this soup delivers cheesy warmth in every spoonful.

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 the bacon to a paper towel-lined plate, chop it into pieces, and set aside.
2. Step 2: Add butter or olive oil to the same pot. 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.
4. Step 4: Stir in the heavy cream and shredded cheddar cheese until the cheese has fully melted and the soup is smooth and creamy.
5. Step 5: Add the potato gnocchi and cook for 2–3 minutes, or until the gnocchi are tender and float to the surface.
6. Step 6: Stir in the chopped bacon. Taste the soup and adjust seasoning with salt, black pepper, garlic powder, dried thyme, and red chili flakes as desired.
7. Step 7: Serve the soup hot, enjoying the cozy blend of cheesy flavors and tender gnocchi.

Tips & Variations

• For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth; add smoked paprika for a smoky flavor.
• Use sharp cheddar for a bolder taste or mild cheddar if you prefer a creamier, less intense cheese flavor.
• Fresh garlic can be used instead of garlic powder for added depth and aroma.
• To add more veggies, consider including celery or peas during the sauté step.
• If you like extra spice, increase the red chili flakes or add a dash of hot sauce to the finished soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from curdling. You may need to stir occasionally and add a splash of broth or cream to restore the soup’s silky texture.

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 until they are heated through and tender.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative, and use a dairy-free cheese substitute or omit the cheese altogether.

Cheddar Gnocchi Soup Recipe

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★★★★★

4.7 from 129 reviews

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

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Description

This Cheddar Gnocchi Soup is a creamy, cheesy, and comforting dish perfect for chilly days. Made with crispy bacon, sautéed onions and carrots, tender gnocchi, and a rich cheddar cheese broth, it’s a deliciously hearty soup that comes together quickly on the stovetop.

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Ingredients

Scale 1x2x3x

Soup Base

• 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)

Main Ingredients

• 8–10 slices bacon, cooked and chopped
• 16 oz potato gnocchi (store-bought works great)
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

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Instructions

1. Cook the bacon: In a large pot, cook the bacon until crispy. Transfer it to a paper towel-lined plate to drain excess grease, then chop it into small pieces and set aside.
2. Sauté the vegetables: Add butter or olive oil to the same pot used for the bacon. Sauté the diced onions and sliced carrots over medium heat until they become soft and fragrant, about 5-7 minutes.
3. Add chicken broth: Pour in the chicken broth and bring the mixture to a gentle simmer. This will start to build the flavorful soup base.
4. Add cream and cheese: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue stirring until the cheese has melted completely and the soup is smooth.
5. Cook the gnocchi: Add the potato gnocchi to the pot and cook for 2–3 minutes, or until the gnocchi float to the surface and are tender.
6. Add bacon and season: Stir in the chopped crispy bacon. Taste the soup and adjust the seasoning with salt, pepper, and additional spices if needed.
7. Serve: Ladle the soup into bowls and serve hot, enjoying the rich, cheesy, and comforting flavors.

Notes

• You can substitute turkey bacon or omit the bacon for a vegetarian version, but it will change the flavor profile.
• Store-bought gnocchi works best for convenience, but homemade gnocchi will add a fresh touch.
• If you prefer a thicker soup, let it simmer a little longer to reduce, or add a small amount of flour or cornstarch slurry before adding cream.
• Adjust the spice level with red chili flakes based on your preference for heat.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

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

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