Bacon Cheddar Gnocchi Soup (Print-Friendly Version)
Creamy bacon and cheddar soup with tender gnocchi, perfect for cozy dinners or chilly evenings.
# What You’ll Need to Make This:
→ Soup Base
01 -
8–10 slices bacon, cooked and chopped
02 -
1 tablespoon butter or olive oil
03 -
1 large onion, diced
04 -
2 large carrots, peeled and sliced
05 -
4 cups chicken broth
→ Seasonings
06 -
1–2 teaspoons salt
07 -
1 teaspoon black pepper
08 -
1 teaspoon garlic powder or 4 cloves garlic, minced
09 -
1/4 teaspoon dried thyme
10 -
1/2–1 teaspoon red chili flakes (optional)
→ Finishing Ingredients
11 -
16 ounces gnocchi
12 -
2 cups heavy cream or half-and-half
13 -
2 cups shredded cheddar cheese (medium or sharp)
# How to Prepare:
01 -
Fry bacon until crisp, drain excess fat, and chop into bite-sized pieces. Set aside.
02 -
In a large pot over medium heat, melt butter or heat oil. Add diced onion and sliced carrots, sauté until softened, about 5 minutes.
03 -
Pour in chicken broth and bring to a gentle simmer.
04 -
Reduce heat to low. Stir in heavy cream or half-and-half, salt, black pepper, garlic powder or minced garlic, dried thyme, optional red chili flakes, and shredded cheddar cheese. Stir continuously until cheese is fully melted.
05 -
Add gnocchi to the pot and cook for 2 minutes, or until gnocchi are tender and floating.
06 -
Return bacon to the soup. Taste and adjust seasoning if needed. Serve hot.
# Extra Tips:
01 -
For a lighter meal, substitute half-and-half for heavy cream.
02 -
Add fresh spinach or kale during the final minutes of simmering for extra nutrients.
03 -
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.