If you’ve never made Bacon Cheddar Gnocchi Soup before, hoo boy—are you in for a treat. I first cobbled this recipe together one February afternoon when the wind was howling so hard it rattled the dog’s nerves (and mine, too, to be honest). I was craving something creamy and cheesy, but wasn’t about to make a fancy casserole. When I spotted a bag of gnocchi languishing next to a half-used block of cheddar and, frankly, a suspicious looking piece of bacon—well, the stars sort of aligned. The result? The soup my youngest now demands every time her toes are cold, which, in our house, is a lot. Plus, there was that one time I accidentally dropped a spoonful of it on my sock. Mildly upsetting, but I got over it—eventually.

Why You’ll Love This Soup (Or, Why I Do Anyway)

I make this soup when I want to use up some cheddar but don’t feel like wrestling with another grilled cheese. My family absolutely loses their minds for this because it tastes like a loaded baked potato married a bowl of clouds. Or something. Even the pickiest eater (looking at you, Connor) slurps it down—though the gnocchi texture threw him the first time, he’s totally on board now.

Oh! And if you’ve ever struggled with gnocchi turning into mush, same. But in this soup, it all works out. I used to dread soup night, but now it’s a thing. I’ll admit, some days I wonder if the dishes are worth it, but honestly, nothing beats the smell of this simmering away, unless it’s the actual eating part.

Gathering Your Ingredients (And Some Swaps I Adore)

1 pack (about 16 oz) potato gnocchi – Any brand, honestly. My grandmother swore by De Cecco, but I grab whatever’s on sale. I’ve even used shelf-stable Aldi gnocchi in a pinch.
6 slices thick-cut bacon, chopped up (or pancetta—once I used turkey bacon, and it was…fine. Regular bacon is my jam.)
1 medium yellow onion, diced – Red works if you like things a bit sweeter. Sometimes I use half a shallot if I’m feeling fancy.
2 cloves garlic, minced (though, I won’t judge if you add three or use garlic paste—the little squeeze tube kind totally does the trick)
4 cups chicken broth – Homemade is gold, but boxed works, too. Vegetable broth if you need it to be meat-free. Not the end of the world.
1 cup whole milk – Or half and half if you’re feeling rich. I’ve tried almond milk; not my favorite.
1 1/2 cups sharp cheddar, grated (I do sometimes use the pre-shredded stuff even though it doesn’t melt as silky. No judgment.)
1/2 cup sour cream – Greek yogurt works, but it doesn’t get that same tang if you ask me.
1 tablespoon flour (or gluten-free blend—this soup forgives a lot!)
Salt and black pepper – Just give a generous few pinches
Optional: handful of chopped chives or green onions for topping

How to Make It: Instructions from My Sometimes-Messy Kitchen

In the largest soup pot you can dig out (my Dutch oven is borderline antique, but any big pot works), fry the chopped bacon over medium heat until it’s crispy. I usually sneak a piece, or, on second thought, sometimes I lose a few to ‘accidents.’
Scoop the bacon out, pop it on some paper towels. Keep a few spoonfuls of that magical bacon fat in the pot (maybe two tablespoons-ish), but pour off the rest unless you’re a total rebel.
Toss in the onions; cook till soft, about 5 minutes. Throw in the garlic—let it sizzle for about 45 seconds. Smells outrageous. Sprinkle in the flour and stir it around so it soaks up all that bacon glory and gets kinda paste-like. Don’t panic—it always looks a bit odd here.
Pour in the chicken broth slowly, whisking (or stirring with a trusty wooden spoon) as you go. The flour can get clumpy if you’re distracted by, say, a rogue cat. Just keep going—lumps vanish soon.
Add the milk and salt and pepper. Bring it to a gentle simmer.
Carefully plop in the gnocchi. Stir, cover, and let it bob around for 7 minutes. Or until it floats and looks puffed. Sometimes mine stick together a little; it’s all part of the charm.
Reduce heat to low. Stir in the grated cheddar, a handful at a time. (Resist dumping it all at once; I know it’s tempting.)
Dollop in the sour cream and whisk till smooth. If it starts to break or look a bit ‘off,’ don’t stress—just keep stirring gently and it’ll come together.
Add half your crispy bacon back in, saving some for garnish. Taste and adjust—sometimes it seems salty, and sometimes the cheddar just needs time to melt.

Real-Life Notes (The Stuff You Don’t See on TV)

I’ve accidentally used frozen gnocchi straight from the bag, and it turned out fine—but gave it a couple extra minutes simmering.
If your soup thickens up too much, just splash in a bit more broth or even water, it’s forgiving (unlike pie crusts—I still can’t get those right…)
Some days the cheddar won’t melt perfectly smooth—honestly, that’s okay; the flavor’s still there.

Ways I’ve Changed This Up (And That One Flop)

Once swapped roasted broccoli for bacon when feeding a veggie crowd. Pretty darn tasty!
Used pepper jack instead of sharp cheddar for a little extra kick—might not be for everyone, but my brother said it ‘slapped.’
Tried adding diced tomatoes one time; regretted it, made the soup oddly tart. Not recommended.

Gear You’ll Need (But Don’t Panic If You Don’t Have It All)

Big soup pot or Dutch oven—Honestly, any vessel that holds everything is fine. (One friend used a rice cooker. Worked…kinda?)
Good sharp knife (if yours is dull, just be extra careful—fingers are important)
Wooden spoon or whisk, but even a big fork will do in a pinch

Storing Leftovers (If You Happen to Have Any?)

I promise, this soup almost never makes it to the fridge in our house—someone’s always sneaking an extra bowl. But if you do have leftovers, pop them in a lidded container. Fridge for up to 2 days; it gets a bit thicker, so just stir in some milk or broth when reheating. I don’t recommend freezing—gnocchi turns to mush (I learned the hard way…)

How I Like to Serve It (And a Family Quirk)

I plop it in bowls and usually scatter chives on top, then bacon. Sometimes I’ll pass around a crusty baguette, because my uncle insists on ‘dunking rights’ at the table. Also, if you can snag a side of ultra-buttery peas, weirdly, it works great.

Lessons from My Gaffes (So You Don’t Have To Repeat Them)

Don’t rush melting the cheese—tried it once and the whole thing split. Slow is smooth, smooth is tasty.
If you toss in gnocchi before the broth is hot, it sinks and clumps together. Lesson learned: let the soup get lively first.

Real Q&A (Your Questions, My Rambling Answers)

Can I use cauliflower gnocchi? Sure thing! Actually, I find it works better if you add it just a minute or two before the soup’s done—otherwise, it gets kinda limp.
Is there a way to make this gluten-free? Absolutely. Use gluten-free gnocchi (I got some from Trader Joe’s once) and swap in a GF flour blend. Couldn’t tell the diff, really.
What if I don’t eat pork? Go with turkey bacon, or honestly, smoked tofu cubes. One time I just added extra cheese and called it a day. No one noticed.
What should I do if my soup looks greasy? Happens sometimes if the bacon’s extra fatty. I usually dab the top with a paper towel, or stir in a squeeze more sour cream. No biggie.
Where do you get your gnocchi? I buy it online sometimes from Eataly, or snag it at Aldi when I swing by. If you want to make it yourself, this tutorial is the only one I trust.

(I forget where I was going with this, but oh—if you ever try this soup with blue cheese, let me know, because I sure am curious, but not quite brave enough yet.)

Stay cozy and, as my gran said, don’t forget to taste as you go (and maybe keep an extra sock handy… just in case).

Bacon Cheddar Gnocchi Soup