There was a chilly evening last fall when I first realized that Bacon Cheddar Gnocchi Soup could be both comforting and nourishing without any fuss. I was at home, craving something warm that wouldn’t take hours to cook or stretch my grocery budget. This soup fit the bill perfectly—it felt like a cozy hug in a bowl, but wasn’t overloaded with complicated ingredients or fuss.
What really struck me about this Bacon Cheddar Gnocchi Soup is how it fits into a balanced, real-life approach to eating. It’s creamy without being overly heavy, filling without sending you into a food coma, and it satisfies that craving for something cheesy and indulgent in the most comforting way. Plus, it’s easy enough to make on a weeknight when energy is low and time is short.
I also love how versatile this hearty potato gnocchi soup feels—it’s simple but feels special enough to share with friends or family. No stress about being perfect, just good food that makes you feel good. Over time, I’ve found tweaks and shortcuts that keep it approachable and sustainable for every kind of home cook.
If you’re on the lookout for a comforting gnocchi soup recipe that’s both satisfying and nourishing, I’d love to invite you to give this Bacon Cheddar Gnocchi Soup a try. It’s become one of my go-to recipes when I want something simple, delicious, and feel-good. Let’s dive into what you’ll need first!
What You’ll Need:
Here’s what makes this Bacon Cheddar Gnocchi Soup a winner in my kitchen—not complicated, just straightforward ingredients you can find easily.
- 12 oz potato gnocchi (store-bought or homemade)
- 6 slices of bacon (feel free to swap turkey bacon or veggie bacon if you want)
- 1 small yellow onion, diced (find this in the produce aisle, a kitchen staple)
- 2 cloves garlic, minced (fresh garlic adds more flavor but jarred works in a pinch)
- 3 cups low-sodium chicken broth (or vegetable broth for a vegetarian base)
- 2 cups shredded sharp cheddar cheese (I often mix sharp and mild cheddar for balance)
- 1 cup milk (whole or 2% works best, but any milk alternative can work here)
- 1 cup frozen corn kernels (no stress if fresh corn isn’t in season)
- Salt and pepper to taste
- 2 tablespoons butter (or olive oil if you prefer)
Simple swaps work great in this soup. No bacon? I often use smoked sausage for a similar smoky vibe. No gnocchi on hand? Baby potatoes diced small can be a hearty potato gnocchi soup stand-in.
For busy days, grab pre-minced garlic and pre-diced onions from the freezer section to save a step.
Pro tip: This Bacon Cheddar Gnocchi Soup keeps costs low by focusing on pantry-friendly staples and simple fresh ingredients. Leftovers store beautifully covered in the fridge for up to 3 days—just reheat gently on the stove to avoid separating the creamy base.
I love adding extra sharp cheddar on top when serving for that melty, cheesy finish that feels indulgent without overdoing it.
Let’s Make It Together!
1. Cook the bacon: Chop your bacon into bite-size pieces and cook in a large pot over medium heat until crisp. This smoky bacon sets the flavor foundation for our Bacon Cheddar Gnocchi Soup.
2. Sauté onions and garlic: Remove bacon and drain some of the fat, keeping about a tablespoon. Toss in diced onions and cook until translucent—about 5 minutes. Add the garlic last, cooking for just a minute until fragrant.
3. Add broth and corn: Pour in your chicken broth along with frozen corn kernels. Bring to a gentle boil, then reduce heat to simmer.
4. Simmer gnocchi: Add your potato gnocchi directly to the broth. They cook quickly, usually 3-4 minutes until tender and floating—perfect for this hearty potato gnocchi soup texture that feels just right.
5. Stir in dairy: Lower the heat and whisk in the butter and milk slowly. This is where that creamy gnocchi soup magic happens.
6. Add cheese and bacon: Gradually add shredded cheddar cheese, stirring constantly until melted and the soup turns rich and creamy. Toss in the crisp bacon pieces and stir.
7. Season: Taste and add salt and pepper. Don’t rush this step—each batch of cheese can pack different punch, so adjust to your liking.
This Bacon Cheddar Gnocchi Soup usually comes together in under 30 minutes. While it simmers, it’s perfect time to set the table or prep a simple green salad.
If your soup looks a little thick once the cheese melts, add a splash more milk or broth to loosen. It should spoon easily but still feel rich and comforting.
When done, your kitchen will smell wonderfully cheesy and smoky, welcoming all who gather around your table.
I used to overthink this step, worrying the cheese would clump or the bacon wouldn’t crisp enough. Turns out the simpler you keep the timing, the better everything comes together.
How I Love to Serve This!
This Bacon Cheddar Gnocchi Soup is my go-to for easy weeknights and relaxed weekend dinners. To make it feel like a complete meal, I often serve it with:
- A bright mixed greens salad tossed in a light vinaigrette—it cuts through the richness just perfectly.
- Warm crusty bread or garlic toast for dipping—always a crowd-pleaser.
- A side of steamed green beans or roasted broccoli to add veggie goodness.
This cheesy bacon chowder-style soup shines at fall gatherings or casual get-togethers with friends. It’s a comforting gnocchi soup that feels fancy without fuss.
Leftovers transform beautifully too. I love spooning it over sautéed greens or even spreading it on toast with a sprinkle more cheese for a quick snack.
In the past, I’ve played with seasonal shifts—adding kale or spinach for a little green boost, or swapping corn for diced roasted butternut squash for a fall twist.
Friends always ask for the recipe after tasting this hearty potato gnocchi soup—it feels like a warm hug on a chilly day.
If you enjoy this, you might love my other cozy soup ideas like my Turmeric Ginger Chicken Noodle Soup or the Cheddar Jalapeno Burgers for something fun on the side.
Common Questions Answered
Can I make this Bacon Cheddar Gnocchi Soup ahead for meal prep?
Absolutely! I often make this soup a day ahead. The flavors even deepen overnight. Just store it covered in the fridge and reheat gently on the stove, stirring occasionally.
What if I don’t have all the ingredients for this Bacon Cheddar Gnocchi Soup?
No worries. If you’re missing bacon, a smoky sausage or even a meatless bacon alternative works. No gnocchi? Try baby potatoes diced small or your favorite pasta shapes.
How can I adjust the flavor of this Bacon Cheddar Gnocchi Soup to my taste?
If you like spice, a pinch of cayenne or smoked paprika is great. For more veggie power, add kale or spinach right before the cheddar step.
Is this Bacon Cheddar Gnocchi Soup very heavy?
It’s creamy but not overly rich—I use milk, not cream, and keep cheese balanced with broth. It’s comforting gnocchi soup that’s satisfying without crashing your energy.
Can I make this soup vegetarian?
Yes! Swap the bacon for smoked paprika and use vegetable broth. Use a meatless bacon or add sautéed mushrooms for that smoky, meaty flavor.
How long does cooked Bacon Cheddar Gnocchi Soup last in the fridge?
Up to 3 days in a sealed container. Reheat gently on the stove to keep it creamy.
What’s a good side to serve with this soup?
A simple mixed salad or garlic bread pairs nicely. This cheesy bacon chowder feels like a meal when balanced with fresh greens.
For more comforting soup ideas, check out this delicious ramen noodle soup or the turmeric ginger chicken noodle soup.
Looking for inspiration beyond soup? These cheddar jalapeno burgers are a tasty follow-up to try.
If you want to see how others are loving their versions, have a peek at this Bacon cheddar and gnocchi soup post and this cozy Cheddar Bacon Gnocchi Soup Recipe.
Final Thoughts
This Bacon Cheddar Gnocchi Soup has earned a special spot in my kitchen routine because it delivers on comfort and nourishing flavors without stress. It’s become a reliable, feel-good meal for so many occasions—from busy weeknights to relaxing weekends.
My Favorite Bacon Cheddar Gnocchi Soup Tips:
- Use sharp cheddar for a punchy, cheesy flavor.
- Don’t overcook the gnocchi; they should be tender but hold their shape.
- Reserve some bacon for topping—it adds a lovely crunch.
I’ve tried variations with smoked sausage, added kale for some greens, and swapped frozen corn for seasonal roasted veggies. While I love each twist, I usually come back to the classic combo of bacon, cheddar, and gnocchi for that perfect comforting gnocchi soup feel.
I hope this encourages you to make it your own. Cooking this feels like sharing a little love through food—no fuss, just good ingredients and a cozy kitchen vibe.
If you give this Bacon Cheddar Gnocchi Soup a try, I’d love to hear how it goes! Remember, it’s about enjoying the process and treating yourself to nourishing meals that fit your life.
For more fun, feel-good meals, don’t miss my other recipes, including the comforting chicken bacon gnocchi soup—a delicious spin on the likeness you’ll enjoy.
Happy cooking, friend!
Bacon Cheddar Gnocchi Soup
This creamy Bacon Cheddar Gnocchi Soup is a comforting blend of crispy bacon, tender gnocchi, and sharp cheddar cheese, perfect for a cozy meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 2 cups sharp cheddar cheese, shredded
- 2 cups fresh spinach, chopped
- Salt and pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add diced onion to the pot and sauté in bacon fat until translucent, about 4-5 minutes. Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a simmer. Add the potato gnocchi and cook until gnocchi float to the top, about 3-4 minutes.
- Reduce heat to low and stir in the heavy cream, shredded cheddar cheese, and chopped spinach. Stir until cheese is melted and spinach is wilted.
- Season with salt and pepper to taste. Return cooked bacon to the pot and stir to combine.
- Serve hot, garnished with fresh chives if desired.
Notes
For extra creaminess, use half-and-half instead of heavy cream or add a splash of white wine before simmering.