Bacon Cheddar Gnocchi Soup – Creamy, Cheesy & Cozy Comfort Food

If you’re craving a bowl of pure comfort that warms your soul with every spoonful, look no further than this Bacon Cheddar Gnocchi Soup. A luscious blend of creamy broth, tender potato gnocchi, smoky bacon, and sharp cheddar cheese come together in a rich, velvety soup that’s perfect for chilly evenings, lazy Sundays, or when you simply need a hearty meal to lift your spirits. This recipe is more than just food—it’s a culinary hug in a bowl.

The History of Bacon Cheddar Gnocchi Soup

While the exact origins of Bacon Cheddar Gnocchi Soup are hard to trace, its roots lie deep within the traditions of American comfort food and Italian culinary influence. Gnocchi, an Italian staple made from potatoes and flour (or semolina), has been enjoyed across Europe since the 16th century. Over time, as Italian immigrants brought their recipes to America, traditional dishes evolved by incorporating local flavors and ingredients—like cheddar cheese and bacon.

Cheese-based soups gained popularity in mid-20th century America, particularly during the post-war era when canned soups and creamy casseroles became symbols of home-cooked warmth. The combination of bacon and cheddar emerged as a classic duo in American kitchens, celebrated for its bold, savory profile. When paired with soft, pillowy gnocchi—already beloved for their delicate texture—the result was inevitable: a fusion dish that celebrates both indulgence and simplicity.

This particular soup likely rose to fame through food blogs, Pinterest boards, and cozy family dinner tables around the 2010s, where it quickly became a favorite among fans of creamy soups and weeknight-friendly meals. Today, it stands as a modern classic—a testament to how global ingredients can merge into something uniquely satisfying and deeply comforting.

Ingredients Breakdown

Each ingredient in this Bacon Cheddar Gnocchi Soup plays a vital role in building layers of flavor, texture, and richness. Here’s a detailed look at what goes into the pot:

Bacon: Thick-cut smoked bacon adds a deep, salty, smoky flavor. Once cooked, it provides crispy bits that contrast beautifully with the creamy base. Save the rendered fat—it’s gold for sautéing onions and garlic.
Yellow Onion: Adds natural sweetness and aromatic depth when sautéed. It forms the flavor foundation of the soup.
Garlic: Fresh minced garlic brings pungency and complexity, enhancing the overall savoriness.
All-Purpose Flour: Used as a thickening agent to create a roux with butter and bacon fat, giving the soup its luxurious, velvety consistency.
Butter: Adds richness and helps build the roux. Unsalted butter allows better control over seasoning.
Chicken Broth: The liquid base of the soup. Low-sodium broth is recommended so you can adjust salt levels precisely.
Heavy Cream: Imparts silkiness and balances the sharpness of the cheese. It also contributes to the pale golden hue and decadent mouthfeel.
Milk: Thins the soup slightly while maintaining creaminess. Whole milk works best for richness.
Potato Gnocchi: These soft dumplings absorb flavors while adding heartiness. Store-bought fresh or frozen gnocchi work well; no need to pre-cook them separately—they cook directly in the soup.
Shredded Sharp Cheddar Cheese: The star of the show. Real shredded cheddar melts smoothly and delivers tangy, nutty notes. Avoid pre-shredded cheese with anti-caking agents, as they can make the soup grainy.
Seasonings: Salt, black pepper, paprika (for subtle warmth), dried thyme (earthy aroma), and a pinch of cayenne pepper (optional heat) round out the flavor profile.
Green Onions or Chives (optional garnish): Add freshness, color, and a mild onion bite to balance the richness.

Step-by-Step Recipe

Follow these easy steps to create a restaurant-quality Bacon Cheddar Gnocchi Soup right in your own kitchen:

Cook the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook 8–10 slices of thick-cut bacon until crisp, about 6–8 minutes. Flip occasionally for even cooking. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Crumble once cooled. Reserve 3 tablespoons of bacon fat in the pot; discard the rest or save for another use.
Sauté Aromatics: To the same pot with reserved bacon fat, add 1 tablespoon of unsalted butter. Once melted, stir in 1 diced yellow onion. Cook over medium heat for 5–7 minutes, stirring occasionally, until softened and translucent. Add 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
Make the Roux: Sprinkle ¼ cup of all-purpose flour over the onions and garlic. Stir constantly for 2–3 minutes to cook out the raw flour taste. The mixture should form a smooth paste and turn a light golden color.
Add Liquids Gradually: Slowly pour in 4 cups of low-sodium chicken broth while whisking continuously to prevent lumps. Then, gradually add 1 cup of whole milk and 1 cup of heavy cream, continuing to whisk. Bring the mixture to a gentle simmer, stirring frequently. Let it cook for 5–7 minutes until slightly thickened.
Incorporate Gnocchi: Stir in 1 (16-ounce) package of fresh or frozen potato gnocchi (do not thaw if frozen). Simmer gently for 3–5 minutes, or until gnocchi float to the top and are tender. Be careful not to boil vigorously, which could break them apart.
Add Cheese and Seasonings: Reduce heat to low. Gradually add 2½ cups of freshly shredded sharp cheddar cheese, a handful at a time, stirring until fully melted and smooth before adding more. Avoid high heat to prevent cheese from separating or becoming stringy.
Season to Taste: Stir in ½ teaspoon of dried thyme, ½ teaspoon of smoked or sweet paprika, ¼ teaspoon of black pepper, and a pinch of cayenne (optional). Taste and season with salt only if needed—bacon and cheese contribute significant saltiness.
Final Touches: Return the crumbled bacon to the pot. Stir gently to combine. For extra creaminess, let the soup sit off heat for 5 minutes to allow flavors to meld.
Serve Warm: Ladle into bowls and garnish with chopped green onions, extra shredded cheese, or a dollop of sour cream if desired.

Tips for the Perfect Bacon Cheddar Gnocchi Soup

Use Freshly Shredded Cheese: Pre-shredded cheeses contain cellulose or starch to prevent clumping, which can interfere with melting and result in a grainy texture. Always shred your own cheddar from a block for the smoothest melt.
Don’t Boil After Adding Cheese: High heat can cause dairy to curdle and cheese to separate. Keep the temperature low and steady when melting cheese.
Reserve Extra Bacon Fat: Don’t discard all the bacon grease—it adds incredible depth. Use it to sauté vegetables or roast potatoes later in the week.
Adjust Thickness: If the soup becomes too thick upon standing, thin it with additional chicken broth or milk until desired consistency is reached.
Prevent Gnocchi Clumping: Gently stir gnocchi into the soup and avoid overcrowding the pot. They expand slightly as they cook.
Make Ahead Tip: You can prepare the soup base (up to step 4) one day in advance. Refrigerate separately from gnocchi and cheese. Reheat and finish with gnocchi and cheese just before serving.
Freezing Note: Due to the dairy and potato content, freezing is not recommended. Cream may separate and gnocchi may become mushy upon thawing. Best enjoyed fresh or refrigerated for up to 3 days.

Variations and Customizations

This versatile recipe welcomes creativity! Try these delicious twists to tailor the soup to your taste or dietary needs:

Veggie-Packed Version: Add diced carrots, celery, or mushrooms when sautéing the onions. Spinach or kale can be stirred in during the last few minutes of cooking for added nutrition.
Spicy Kick: Mix in a diced jalapeño with the onions or stir in a dash of hot sauce (like Frank’s RedHot) before adding cheese for a zesty twist.
Smoked Gouda or Monterey Jack: Swap half the cheddar for smoked gouda for a deeper, earthier flavor—or use pepper jack for built-in spice.
Gluten-Free Option: Replace all-purpose flour with cornstarch or gluten-free flour blend. Make a slurry with 2 tablespoons cornstarch + 2 tablespoons cold water and stir in after the liquids have simmered.
Dairy-Free/Lighter Version: Substitute heavy cream with full-fat coconut milk and use dairy-free cheese and butter alternatives. While the flavor will differ slightly, it can still be rich and satisfying.
Protein Boost: Add shredded rotisserie chicken, diced ham, or cooked Italian sausage for a heartier meal.
Herb Infusion: Stir in fresh herbs like parsley, rosemary, or sage at the end for a burst of brightness.
Loaded Baked Potato Style: Top each bowl with sour cream, extra bacon, green onions, and a sprinkle of cheddar—just like your favorite baked potato!

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional components of this soup can help you enjoy it mindfully. Here’s a general breakdown per serving (based on 6 servings):

Calories: ~450–550 kcal
Fat: 30–40g (including saturated fat from cheese, cream, and bacon)
Carbohydrates: 30–35g (mainly from gnocchi and flour)
Protein: 15–20g (from bacon, cheese, and milk)
Sodium: 800–1200mg (varies based on broth and cheese choice)
Fiber: 1–2g

Nutritional Notes:

The soup is high in calcium and protein thanks to dairy and meat, supporting bone and muscle health.
Cheddar cheese contains vitamin A, zinc, and vitamin B12.
Bacon provides iron and B vitamins but should be consumed in moderation due to sodium and preservatives.
Heavy cream increases calorie density; consider using half-and-half or whole milk only for a lighter version (though less creamy).
To reduce fat and calories, opt for turkey bacon, reduced-fat cheese, and lower-fat milk—but expect some trade-offs in flavor and texture.
Serve with a side salad or steamed vegetables to balance the meal and increase fiber intake.

Ingredients

8–10 slices thick-cut smoked bacon
1 tbsp unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
¼ cup all-purpose flour (or cornstarch for GF)
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
1 (16 oz) package potato gnocchi (fresh or frozen)
2½ cups shredded sharp cheddar cheese (freshly grated)
½ tsp dried thyme
½ tsp paprika (smoked or sweet)
¼ tsp black pepper
Pinch of cayenne pepper (optional)
Salt, to taste (use sparingly)
Green onions or chives, sliced (for garnish)

Directions

In a large pot or Dutch oven, cook bacon over medium heat until crisp, about 6–8 minutes. Transfer to a plate lined with paper towels and set aside. Reserve 3 tablespoons of bacon fat in the pot.
Add butter to the bacon fat. Once melted, add diced onion and cook for 5–7 minutes until soft and translucent. Stir in garlic and cook 1 minute more.
Sprinkle in flour and stir constantly for 2–3 minutes to form a roux.
Gradually whisk in chicken broth, followed by milk and heavy cream. Bring to a gentle simmer, stirring frequently. Cook for 5–7 minutes until slightly thickened.
Stir in gnocchi and simmer for 3–5 minutes until gnocchi rise to the surface and are tender.
Reduce heat to low. Gradually add cheddar cheese, stirring until fully melted and smooth.
Season with thyme, paprika, black pepper, and cayenne (if using). Taste and add salt only if necessary.
Break up cooked bacon and stir into the soup.
Ladle into bowls and garnish with green onions or extra cheese. Serve immediately.

FAQ

Can I use different types of gnocchi?
Yes! While potato gnocchi are traditional, you can experiment with sweet potato, cauliflower, or even shelf-stable varieties. Fresh or refrigerated gnocchi yield the best texture, but frozen works perfectly too.

Why did my soup turn out grainy?
This usually happens when cheese is overheated or pre-shredded cheese with anti-caking agents is used. Always use freshly grated cheese and melt it over low heat without boiling.

Can I make this soup vegetarian?
Absolutely! Omit bacon and use olive oil or butter instead of bacon fat. Add smoked paprika or liquid smoke for a similar smoky depth. Use vegetable broth in place of chicken broth.

How long does this soup last in the fridge?
Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk if needed.

Is this soup freezer-friendly?
Not ideally. Dairy-based soups tend to separate when frozen and thawed, and gnocchi may become soggy. It’s best enjoyed fresh or within a few days of making.

Can I use a slow cooker?
Yes! Sauté bacon, onions, and garlic first. Transfer to a slow cooker, add broth, milk, cream, and seasonings. Cook on low for 3–4 hours. Add gnocchi and cheese in the last 30 minutes to prevent overcooking.

What sides go well with this soup?
A crisp green salad, garlic bread, roasted vegetables, or a simple sandwich pair wonderfully. For a low-carb option, serve with sautéed greens or a kale Caesar.

Summary

Bacon Cheddar Gnocchi Soup is the ultimate comfort dish—creamy, cheesy, and packed with smoky bacon and tender gnocchi in a rich, velvety broth. Hearty, satisfying, and irresistibly delicious, it’s guaranteed to become a family favorite for any season.