BACON CHEDDAR GNOCCHI SOUP

Bacon Cheddar Gnocchi Soup: Your New Favorite Bowl of Cozy

Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you. Have you ever had one of those days where the wind is howling, your favorite cozy socks are on, and all you can think about is a meal that feels like a warm, delicious hug from the inside out? You know the kind I’m talking about. The kind that makes you close your eyes and just sigh with happiness after the first spoonful.

Well, pull up a chair, because this Bacon Cheddar Gnocchi Soup is that feeling, served in a bowl. It’s creamy, it’s cheesy, it’s packed with crispy bacon and those soft, pillowy potato dumplings we all adore. It’s the love child of a loaded baked potato and the most incredible broccoli cheddar soup you’ve ever had (but, you know, without the broccoli if you’re not feeling it!). The best part? We’re making this dreamy comfort food happen in one pot and in about 30 minutes flat. No fuss, no endless dishes, just serious, soul-satisfying flavor that will have everyone at your table asking for seconds. Let’s get cooking!

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A Soup for Stormy Nights and Sunny Days

This soup always takes me right back to my first tiny apartment after college. My best friend, Lena, and I lived across the hall from each other, and our kitchens were about the size of a postage stamp. We had a strict rule: whoever cooked didn’t have to clean. This led to some seriously creative one-pot wonders!

One particularly stormy Friday, the power flickered, and we both realized we’d forgotten to go grocery shopping. We raided our fridges like food pirates. I had a half-pack of bacon, an onion, and some milk. She had a lonely bag of gnocchi and a block of cheddar cheese left over from taco night. We looked at each other and said, “Soup?” What we whipped up that night, huddled around my gas stove, was the rough, glorious first draft of this recipe. It was cheesy, a little lumpy (we were still learning our roux game!), but absolutely perfect. It’s a reminder that the best meals aren’t about fancy ingredients; they’re about creativity, sharing, and the pure joy of making something delicious out of nothing. Now, I’ve perfected our desperate invention for you!

Gathering Your Flavor Crew

Here’s your shopping list for this creamy dream! I’ve added my little chef-y notes to help you understand the *why* behind each ingredient and how you can make it your own.

• 6 slices thick-cut bacon, chopped: This is our flavor foundation. Thick-cut gives you those meaty, satisfying bites. The rendered fat will also cook our veggies, so we’re building layers of flavor right from the start. For a lighter version, you can use turkey bacon, but you might need a pat of extra butter to sauté the onions.
• 1 tablespoon butter: A little extra fat to make sure our onions get beautifully soft and sweet. Salted or unsalted works fine here!
• 1 small yellow onion, diced: The aromatic base of our soup. It adds a subtle sweetness that balances the salty bacon and sharp cheese.
• 2 cloves garlic, minced: Because is it even a soup without garlic? It adds that essential depth. Feel free to use the pre-minced jarred stuff in a pinch—I won’t tell!
• 1/4 cup all-purpose flour: This is our thickening agent. It’s what will turn the brothy base into a luxuriously creamy soup. We’re making a simple roux!
• 4 cups chicken broth: I prefer low-sodium so I can control the salt level myself, especially with the bacon and cheese already adding saltiness.
• 2 cups milk (whole or 2%): Whole milk will give you the richest, creamiest result, but 2% works beautifully too. I don’t recommend skim milk, as it can make the soup a bit thin.
• 1 cup heavy cream: This is where the indulgence comes in! It creates that velvety, luxurious mouthfeel. For a slightly lighter version, you can use half-and-half, but the soup won’t be *quite* as decadent.
• 1 lb potato gnocchi: The star of the show! You can find these in the pasta aisle at most grocery stores. No need to boil them separately—they cook right in the soup, soaking up all that amazing flavor.
• 2 cups sharp cheddar cheese, shredded: Please, please, PLEASE shred your own cheese! The pre-shredded bags are coated in anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. A block of extra-sharp cheddar grated fresh will give you the creamiest, meltiest result.
• Salt and black pepper to taste: Always season at the end, after the cheese and bacon are in, so you don’t over-salt.

Optional Flavor Twists:

• A handful of chopped fresh spinach or kale stirred in at the very end for a pop of color and nutrients.
• 1/4 tsp smoked paprika or a pinch of chili flakes for a subtle, smoky kick.
• 1 tablespoon Dijon mustard stirred in with the cheese—it sounds weird, but it seriously deepens the cheesy flavor and cuts through the richness.

Let’s Make Some Magic: Step-by-Step

Okay, team, grab your favorite big soup pot or Dutch oven. We’re about to create something amazing together. Read through these steps first—I’ve packed them with my best tips to ensure your soup is perfect!

1. Bacon Time! “In your large pot, cook the chopped bacon over medium heat until it’s crispy and gorgeous.” This is the best smell in the world, isn’t it? My pro tip: don’t rush this. Cooking it over medium heat renders the fat slowly and evenly, giving you perfectly crispy bacon without burning. Once it’s done, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. We’re leaving that liquid gold (bacon drippings!) in the pot.
2. Sauté the Aromatics. “Add the tablespoon of butter to the bacon drippings. Once it’s melted, toss in your diced onion.” We’re cooking these for about 5 minutes, until they become soft and translucent. You’ll know they’re ready when your kitchen smells incredible. Now, add the minced garlic and stir constantly for just 30 seconds. Garlic burns in a flash, and burnt garlic is bitter—we just want to wake up its flavor!
3. Create the Roux. “Sprinkle the flour over the onion and garlic mixture.” Now, stir, stir, stir until everything is coated and the flour disappears into the fats. We’re going to cook this for a full 1-2 minutes. This might feel like a weird paste, but trust me, this step is crucial! It cooks out the raw flour taste and is the secret to a smooth, thick soup instead of a pasty, gluey one.
4. Whisk in the Liquids. “Now, gradually pour in the chicken broth, whisking constantly.” I mean it—whisk like you mean it! Adding the liquid slowly while whisking is the key to preventing lumps. Once the broth is incorporated and smooth, whisk in the milk and heavy cream. Bring this whole beautiful mixture to a low simmer. You’ll see it start to thicken almost immediately thanks to our roux. Don’t let it boil vigorously, just a gentle bubble.
5. Gnocchi’s Turn! “Gently stir in the entire package of gnocchi.” They’ll sink to the bottom at first, but that’s okay. Let them simmer for the time indicated on the package, usually 3-5 minutes. You’ll know they’re done when they float to the top! They’ll be tender and perfect.
6. The Big Cheese Moment. “Reduce the heat to low. Now, slowly stir in your freshly shredded cheddar cheese, one handful at a time.” Let each handful melt completely before adding the next. This patience ensures a gloriously smooth and emulsified cheese sauce. If you dump it all in at once, it might clump up or get stringy.
7. Bring It All Home. “Stir most of the crispy bacon back into the pot (save a little for garnish!), and season with black pepper.” Now, taste it! Does it need salt? Probably a little, but taste first because the bacon and cheese are already salty. This is also when you’d stir in any of those optional twists—like spinach or a dash of paprika.
8. Serve Immediately! Ladle that steamy, cheesy goodness into bowls, top with the reserved bacon, an extra sprinkle of cheese, and maybe some fresh chives or parsley if you’re feeling fancy. Dive in!

How to Serve This Cozy Masterpiece

This soup is a hearty meal all on its own, but I love to make it a full experience! Serve it in big, wide bowls so you have plenty of room for dipping. A thick, crusty piece of sourdough bread or a soft, warm pretzel roll is *non-negotiable* for wiping that bowl clean. For a lighter side, a simple arugula salad with a bright lemon vinaigrette is the perfect contrast to the rich, creamy soup. It’s also fantastic served in a bread bowl for the ultimate comfort food flex—your guests will lose their minds!

Ride Your Own Flavor Wave: Recipe Variations

The beauty of this recipe is its flexibility! Here are a few ways to make it your own:

• Buffalo Chicken: Add 1-2 cups of shredded rotisserie chicken when you add the gnocchi. Stir in 1/4 cup of buffalo sauce with the cheese and use a blue cheese garnish instead of extra cheddar.
• Loaded Baked Potato: Stir in a cup of frozen corn and top each bowl with a dollop of sour cream and sliced green onions.
• Vegetarian Delight: Simply omit the bacon. Use 2 tablespoons of butter to sauté the onions and add a 1/2 teaspoon of smoked paprika to mimic that smoky bacon flavor.
• Broccoli Cheddar Twist: Add 2 cups of small broccoli florets when you add the gnocchi so they cook at the same time.
• Gluten-Free: Use a 1:1 gluten-free flour blend for the roux and ensure your gnocchi are certified gluten-free (many brands are!).

Isla’s Chef Notes & Kitchen Confessions

I’ve made this soup more times than I can count, and it’s evolved so much from that first stormy night version! My biggest lesson learned was the cheese. I once made the tragic mistake of using pre-shredded cheese in a hurry for a dinner party. The soup was… okay, but it was slightly grainy and the cheese oil separated a bit. Never again! The five extra minutes it takes to shred a block of cheese makes all the difference in the world between a *good* soup and a *great* one.

Another funny story: my nephew once decided he was my “soup assistant” and enthusiastically dumped the entire pound of gnocchi in from a height, causing a tidal wave of cheesy soup to splash all over my stove. We laughed so hard we cried, and then we cleaned it up together. The soup was still delicious. The moral of the story? Don’t stress the mess. Cooking is supposed to be fun, even when it’s a little chaotic!

Your Soup Questions, Answered!

Q: My soup turned out too thick! How can I thin it?
A: No worries, this is an easy fix! Simply whisk in a little extra chicken broth or milk, a splash at a time, until it reaches your desired consistency. Reheat gently on the stove.

Q: Why did my cheese get stringy or clumpy?
A: This usually happens if the heat is too high when you add the cheese. Always reduce the heat to low before stirring it in. Also, make sure you’re using freshly shredded cheese from a block, as pre-shredded doesn’t melt as smoothly.

Q: Can I make this ahead of time?
A: You can, but with a chef’s warning! The gnocchi will continue to absorb liquid as it sits, making the soup very thick. I recommend making the soup base (through step 4) ahead of time. Store it in the fridge. When you’re ready to eat, reheat the base, then add the gnocchi and proceed with the recipe. This ensures your gnocchi stay perfectly tender.

Q: Can I freeze this soup?
A: I don’t recommend it, unfortunately. Cream-based soups with cheese and potatoes tend to separate and become grainy when thawed and reheated. It’s truly best enjoyed fresh the day it’s made.

Nutritional Information*

*This is an estimated nutritional breakdown per serving (assuming 8 servings). For exact numbers, it’s best to use a calculator with your specific ingredients.

• Calories: ~450
• Protein: 18g
• Carbohydrates: 28g
• Fat: 30g

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Well, that’s it, my friend! Your guide to the coziest, cheesiest, most satisfying bowl of soup. I truly hope you and your loved ones enjoy making (and devouring!) this Bacon Cheddar Gnocchi Soup as much as I do. If you make it, I’d be absolutely thrilled if you tagged me @BiteTide on social media so I can see your masterpiece! Until next time, happy cooking!

– Isla 💛