Description
This creamy Bacon Cheddar Gnocchi Soup is loaded with tender potato gnocchi, smoky bacon, and melty cheddar in a rich, flavorful broth—perfect for a cozy weeknight dinner ready in under 40 minutes.
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
-
16 oz gnocchi
-
2 cups heavy cream or half-and-half
-
2 cups cheddar cheese, medium or sharp, shredded
Instructions
-
In a large pot, cook bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate, reserving 1 tbsp of bacon grease in the pot.
-
Add butter or olive oil to the pot, then stir in onions and carrots. Cook for 5–7 minutes until softened.
-
Pour in chicken broth and bring to a simmer. Add salt, pepper, garlic powder, thyme, and red chili flakes. Stir well.
-
Add gnocchi and cook according to package instructions (about 2 minutes).
-
Lower heat to medium-low, add heavy cream, and stir in cheddar cheese gradually until melted and smooth.
-
Mix in most of the bacon, reserving some for garnish. Serve hot with extra bacon and cheese if desired.
Notes
Use sharp cheddar for bolder flavor or mild for a kid-friendly version.
Avoid boiling after adding cheese to prevent a grainy texture.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 1180 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 100 mg