Cheddar Gnocchi Soup Recipe

Introduction

This Cheddar Gnocchi Soup is a comforting, cheesy delight perfect for chilly days. With crispy bacon, tender gnocchi, and a creamy broth, it’s both hearty and satisfying. Quick to make, it’s sure to become a family favorite.

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 (optional)
• 16 oz potato gnocchi (store-bought works great)
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

Instructions

1. Step 1: In a large pot, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate, then chop and set aside.
2. Step 2: Add butter or olive oil to the same pot. Sauté the diced onions and sliced carrots until they are soft and fragrant, about 5-7 minutes.
3. Step 3: Pour in the chicken broth and bring the mixture to a gentle simmer.
4. Step 4: Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is smooth.
5. Step 5: Add the gnocchi and cook for 2–3 minutes, until the gnocchi are tender and cooked through.
6. Step 6: Stir in the chopped bacon and season with salt, black pepper, garlic powder, dried thyme, and red chili flakes to taste. Adjust seasoning as needed.
7. Step 7: Serve the soup hot, enjoying its creamy, cheesy, and cozy flavors.

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit the bacon. Add smoked paprika for a smoky flavor.
• Try adding fresh spinach or kale in the last few minutes of cooking for added greens.
• Use sharp cheddar for a bolder taste, or mix in some Gruyère for extra richness.
• If you prefer thicker soup, simmer a bit longer to reduce the liquid before adding gnocchi.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. Avoid freezing, as the cream and cheese texture might change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade gnocchi for this soup?

Yes, homemade gnocchi works wonderfully and can add extra freshness. Just add them during the cooking step and cook until tender as usual.

Is it possible to make this soup gluten-free?

Absolutely! Use gluten-free gnocchi and ensure your chicken broth is gluten-free as well. This will keep the soup safe for those with gluten sensitivities.

Cheddar Gnocchi Soup Recipe

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★★★★★

4.8 from 99 reviews

• Author: Gabriel
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Cheddar Gnocchi Soup is a rich and comforting dish featuring tender potato gnocchi simmered in a creamy cheddar cheese broth with crispy bacon, sautéed onions, and carrots. This hearty soup combines savory flavors with a smooth, cheesy texture, perfect for warming up on chilly days.

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Ingredients

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Soup Base

• 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 (optional)

Bacon

• 8–10 slices bacon, cooked and chopped

Main Ingredients

• 16 oz potato gnocchi (store-bought works great)
• 2 cups heavy cream or half-and-half
• 2 cups shredded cheddar cheese (medium or sharp)

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Instructions

1. Cook the bacon: In a large pot, cook the bacon until crispy to render the fat and add smoky flavor. Once done, transfer the bacon strips to a paper towel-lined plate to drain excess fat, then chop into bite-size pieces and set aside.
2. Sauté the vegetables: Add butter or olive oil to the same pot and sauté the diced onions and sliced carrots over medium heat until they become soft and fragrant, about 5-7 minutes. This builds the base flavor for the soup.
3. Add broth and seasonings: Pour in the chicken broth and bring the mixture to a gentle simmer. Season with salt, black pepper, garlic powder, dried thyme, and red chili flakes if using. Stir well to combine flavors.
4. Create the creamy cheese base: Slowly stir in the heavy cream (or half-and-half) and shredded cheddar cheese, whisking continuously until the cheese is fully melted and the soup is smooth and creamy.
5. Cook the gnocchi: Add the potato gnocchi to the soup and cook for 2-3 minutes until the gnocchi are tender and cooked through, floating to the top.
6. Combine bacon and adjust seasoning: Stir in the chopped crispy bacon pieces into the soup. Taste and adjust seasoning as needed with additional salt or pepper.
7. Serve: Ladle the hot cheddar gnocchi soup into bowls and enjoy immediately for a cheesy, cozy meal.

Notes

• Store-bought gnocchi makes this recipe quick and easy, but you can use homemade gnocchi if preferred.
• For a spicier soup, increase the amount of red chili flakes or add a dash of hot sauce.
• You can substitute half-and-half for heavy cream for a lighter version.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Make sure to cook gnocchi only until tender to avoid them becoming mushy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cheddar Gnocchi Soup, cheesy gnocchi soup, bacon gnocchi soup, comfort food soup, creamy gnocchi soup