Bacon Cheddar Gnocchi Soup Recipe

Let Me Tell You About Bacon Cheddar Gnocchi Soup

You know how sometimes you just crave something cozy? Like, you’re cleaning out your fridge and find random bits of cheese and slightly suspicious gnocchi (don’t worry, I checked the date), and then inspiration strikes. That’s how I ended up making this bacon cheddar gnocchi soup for the first time, with the rain coming down sideways and the cat judging my every move. The best part? My husband claimed he’d only have a tiny bowl “to be polite” and then—big surprise—polished off half the pot. Story of my life.

Oh, and quick digression: has anyone else ever set off the smoke alarm frying bacon? No? Just me? Well, at least now I keep the window open. Trust me, it’s worth it for this soup.

Why You’ll Love This Soup (or Why I Keep Going Back)

I make this on bone-chilling days when the idea of a salad feels like utter betrayal, or when dinner just needs to happen with what I have on hand. My family goes crazy for this because (besides the cheese) it’s just ridiculously creamy and comforting. Even my picky teenager—usually team “no green stuff”—will ask for seconds if he sees gnocchi floating in the pot. I once forgot the bacon and was met with the saddest faces you’ve ever seen, so now I never skip it (okay, unless I’m out, but don’t tell them).

What You’ll Need (Plus Substitutions I Actually Use)

• Bacon: About 5-6 rashers, chopped. Sometimes I use pancetta, if I’m feeling fancy or just to switch it up. My friend Cathy swears by turkey bacon, but it’s honestly not my jam.
• Gnocchi: A 16oz/450g pack—store-bought or homemade, no judgment. My grandmother always insisted on that blue box with the Italian flag, but really, any version gets the job done.
• Cheddar Cheese: A heaping cup grated (I’ve used pre-shredded in a mad dash; it melts less smoothly, not the end of the world)
• Onion: 1 medium, diced. Or skip if you’re feeding an onion-phobe.
• Carrots & Celery: 1 large carrot and 2 celery sticks, finely chopped. Or, if you’re lazy (like I sometimes am), use pre-chopped mirepoix mix.
• Garlic: 3 cloves, minced. Or a big spoonful from a jar. No judgment here!
• Chicken Broth: 4 cups/1 liter. Vegetable works, too—once I used water with extra seasoning and no one noticed.
• Heavy Cream: About a cup. I have, in a pinch, mixed milk with a splash of half-and-half; it’s a bit lighter, if that’s your thing.
• Butter: 2 tablespoons. Or olive oil if you’re out (it’ll work fine).
• Salt, Pepper, Thyme: To taste. Fresh or dried; I tend to go with whatever I grab first.
• Optional Fancy Touches: A pinch of smoked paprika, chopped chives for garnish, or even a sprinkle of parmesan if you want extra oomph.

Alright, Here’s How You Throw This Together

1. First, fry up your bacon. I like to do this in the soup pot so you don’t have a million dishes. Medium heat, stir occasionally until it’s nice and crispy. Try not to eat it all—seriously, I’ve had to toss in extra slices after sneaking one too many.
2. Remove the bacon to a paper towel (or straight to your mouth, I won’t tell), but leave the fat in the pot. Toss in the butter, onion, carrot, and celery. Cook about 5 minutes until everything’s softish—if it looks a little messy, that’s fine. It sorts itself out.
3. Add the garlic and thyme, give it a good stir, and after about a minute, pour in the chicken broth. Scrape all those browned bits off the bottom, they bring the flavor.
4. Bring to a simmer. Tip in the gnocchi—just dump it in, don’t fuss—then cook until they float, ~3 minutes. Sometimes mine stick together; I give the pot a little jiggle or poke them apart with a spoon.
5. Lower the heat, add the cream, and let things get happy together for a few more minutes. Now’s when I stir in all that cheese, one handful at a time. If the soup looks a bit clumpy (mine does when I use pre-shredded cheese), don’t stress.
6. Add back the bacon. Season with salt and pepper. Taste test (mandatory) and adjust until it’s exactly as you want. Or as close as soup ever gets. If it seems too thick, a splash of extra broth or even a little water loosens things up.
7. Serve. Or stand hunched over the stove, eating straight form the ladle—no judgment. I’ve done both.

Bits and Bobs I’ve Learned (the messy notes, basically)

• Gnocchi soup tastes even better the next day (that is, if you don’t scarf it all for dinner), but gets much thicker—just reheat with extra broth or milk.
• I tried skipping the butter once, thinking bacon fat would be enough. It was a bit meh. Actually, a bit oily. Butter just rounds it out, I think.
• If in doubt, use more cheese. But, there is such a thing as too much cheddar—found that out the goopy way.

Experiments & Odd Variations (Some Real, Some… Bizarre)

• I’ve done this with leftover rotisserie chicken stirred in—big win.
• Once, I subbed in cauliflower gnocchi (you know, for health). It was fine, but the texture threw me. My family politely suffered through it.
• I tried smoked Gouda instead of cheddar. Delicious, but super rich. Maybe tone it down if you go this way.
• Don’t try ham instead of bacon, unless you like watery sadness. Just saying.

Handy Gadgets (and What to Do If You Don’t Have ‘Em)

I usually grab my big Dutch oven (here’s one I love: Le Creuset), but honestly, any deep saucepan works. No immersion blender needed, unless you fancy blending it up smooth—sometimes I do, sometimes I don’t.

No garlic press? Smash the cloves with a knife. Sometimes the old ways are the best ways.

How To Keep Leftovers (If You Somehow Have Any)

This keeps in the fridge for up to 3 days, but—let’s be real—at my place it barely ekes out 24 hours. Reheat gently on the stove, add a splash of broth or milk if it got too thick. I wouldn’t recommend freezing it; gnocchi get kind of… weird and mushy after thawing, though you can try if you’re stubborn (I might’ve, but regretted it, so learn form my mistake!).

Favorite Ways To Serve (Our Quirky Traditions)

I love it with super garlicky bread (sometimes the frozen stuff, let’s be honest) and a little salad for virtue’s sake. My youngest eats hers with extra cheese on top—she calls it “double cheddar soup”. Sometimes, if it’s just me, I’ll have it straight from a mug, curled up with a book.

What I’ve Messed Up Before (Pro Tips I Wish I Knew Sooner)

• Don’t rush adding the cheese—if you dump it in too fast, you get stringy blobs. Ask me how I know.
• If you want crispy bacon bits, don’t put them back in too soon. They’ll go chewy if they sit too long in the soup.
• On second thought, if you forget the garlic until the end, it’s fine—just fry it in a pan quick and stir it through. That crisis was averted (mostly).

FAQ (Yes, People Really Ask These)

• Can I make this vegetarian? Sure thing! Skip the bacon (maybe a little smoked paprika for flavor?) and use veggie broth. I haven’t convinced my own crew, but it’s definitely doable.
• Does homemade gnocchi work? Absolutely. Honestly, it’s divine if you have time (here’s a great guide: Serious Eats Homemade Gnocchi). But I grab the packaged stuff when life’s too busy.
• Is there a lighter version? Well… probably, if you swap in milk for most of the cream and use turkey bacon, but heavy cream is what gives it that hug-in-a-bowl vibe.
• Can I add more veggies? Why not! I’ve chucked in spinach and peas (kids moaned, but I liked it). Soup is forgiving that way.
• The cheese went grainy! What happened? Either the soup was too hot or the cheese went in all at once. Try lowering the heat and adding slowly.
• Do I need everything in the ingredient list? Honestly? No. This is the sort of soup that forgives missing a thing or two—adjust to what you’ve got.
  Oh! One time I ran out of carrots and the world didn’t end. Go figure.