Bacon Cheddar Gnocchi Soup Recipe

The aroma of crispy bacon sizzling in my cast iron skillet… It’s a smell that instantly transports me back to Sunday mornings in my grandma’s Texas kitchen. Now, I’ve taken that comforting scent and translated it into something even more satisfying: a creamy, cheesy Bacon Cheddar Gnocchi Soup. I’ve made this at least a dozen times in my kitchen, tweaking it until it’s just right for my picky eaters (and my even pickier husband!). This hearty soup is the perfect weeknight dinner, and I promise, it’ll warm you from the inside out. You’re about to get a recipe that’s quick, easy, and guaranteed to become a family favorite.

Why This Recipe Works

Let’s face it, weeknights are hectic. As a busy mom, I need meals that are fast, flavorful, and that the whole family will actually eat. This Bacon Cheddar Gnocchi Soup ticks all those boxes! Here’s why it works so well:

• Quick & Easy: From start to finish, this soup is ready in under 30 minutes. Perfect for those nights when you’re short on time.
• Kid-Approved: The cheesy, bacon-y flavor is a guaranteed hit with even the pickiest eaters. My kids gobble it up every time.
• Comfort Food: This soup is pure comfort in a bowl. It’s warm, creamy, and oh-so-satisfying, especially on a chilly evening.
• Versatile: You can easily customize this soup to your family’s preferences. Add more veggies, different cheeses, or even a little spice!

Ingredients

• 1 pound bacon, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (17.6 ounce) package potato gnocchi
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Ingredient Notes

A few notes on the ingredients to help you make the best soup possible:

• Bacon: I prefer thick-cut bacon for extra flavor and texture, but any kind will work. You can even use pre-cooked bacon to save time.
• Gnocchi: Shelf-stable potato gnocchi is what I generally use, but you could also use refrigerated or frozen. Just adjust the cooking time accordingly.
• Cheddar Cheese: Sharp cheddar adds the most flavor, but mild or medium cheddar will also work. Freshly shredded cheese melts best.
• Chicken Broth: Use low-sodium chicken broth to control the amount of salt in the soup. Vegetable broth would also work.

Step-by-Step Instructions

1. Step 1: Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon grease in the pot. Trust me, that bacon grease is liquid gold!
2. Step 2: Sauté the Onion and Garlic: Add the diced onion to the pot with the reserved bacon grease and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. My grandma always said, “The secret’s in the aromatics!”
3. Step 3: Add the Broth and Gnocchi: Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface. I’ve learned that slightly undercooking the gnocchi is better than overcooking them, as they’ll continue to cook in the hot soup.
4. Step 4: Stir in the Cream and Cheese: Reduce the heat to low and stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is smooth. Be careful not to boil the soup after adding the cream and cheese, as this can cause it to curdle. After testing this several times, I learned that adding the cheese gradually helps it melt more evenly.
5. Step 5: Add Bacon & Season: Stir in most of the cooked bacon, reserving a little for garnish. Season with salt and pepper to taste. Don’t be shy with the pepper – it really complements the richness of the soup.
6. Step 6: Serve: Ladle the soup into bowls and garnish with the remaining bacon and fresh parsley. Serve immediately and enjoy! The fresh parsley adds a nice pop of color and freshness.

Storage & Meal Prep

Here’s how to make the most of this soup for busy weeknights:

• Storage: Store leftover Bacon Cheddar Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the liquid as it sits, so you may need to add a splash of broth or water when reheating.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent it from splattering.
• Make-Ahead: You can chop the onion and garlic a day ahead to save time. You can also cook the bacon ahead of time and store it in the refrigerator until ready to use.
• Batch Prep: This soup is also great for batch cooking! Make a double or triple batch and freeze some for later. Let the soup cool completely before transferring it to freezer-safe containers or bags. It will last in the freezer for up to 2 months.

Substitutions & Variations

Want to tweak this recipe to your liking? Here are some ideas:

• Gluten-Free: Use gluten-free gnocchi to make this soup gluten-free. I haven’t personally tested this, but several brands offer gluten-free options.
• Dairy-Free: Substitute the heavy cream with full-fat coconut milk and use a dairy-free cheddar cheese alternative. Be sure to choose a brand that melts well.
• Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. You can also add some sautéed mushrooms or other vegetables for extra flavor and heartiness.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
• Add Veggies: Stir in some cooked vegetables, such as spinach, kale, or peas, for added nutrition.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare some of the components in advance. Chop the vegetables a day ahead and store them in the fridge. You can also cook the bacon ahead of time. The flavors deepen overnight, making it even better for busy weeknights.

How do I know when the gnocchi is done?

The gnocchi is done when it floats to the surface of the soup and is tender but still slightly firm to the bite. Be careful not to overcook it, as it will become mushy.

Can I use a different type of cheese?

Absolutely! Monterey Jack, Colby Jack, or even Gruyere would all be delicious in this soup. Just be sure to use a cheese that melts well.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It will last in the freezer for up to 2 months. When reheating, you may need to add a splash of broth or water to thin it out.

Is this soup kid-friendly?

Definitely! The cheesy, bacon-y flavor is a hit with kids of all ages. You can even cut the bacon into smaller pieces for younger children.

What can I add to make it more flavorful?

A bay leaf added while simmering the broth can enhance the overall depth of flavor. Remember to remove it before serving! A squeeze of lemon juice at the end can also brighten the flavors.

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