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–+ servings
Bacon Cheddar Gnocchi Soup

Cozy Up with Delicious Bacon Cheddar Gnocchi Soup

A warming Bacon Cheddar Gnocchi Soup that combines crispy bacon and creamy cheese for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dishes
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 6 strips bacon, diced for that irresistible crispy texture and savory flavor.
  • 1 medium onion, chopped adds a sweet, aromatic base to the soup.
  • 3 cloves garlic, minced brings a flavorful punch that enhances the overall taste.
  • 2 tablespoons unsalted butter helps create a rich, buttery roux for thickness.
  • 3 tablespoons all-purpose flour is key for thickening your cozy soup.
  • 4 cups chicken broth choose low sodium for better control over saltiness.
  • 2 cups whole milk adds creaminess that pairs perfectly with the broth.
  • 1 cup heavy cream enriches the soup to make it silky smooth.
Gnocchi
  • 16 ounces potato gnocchi these delightful pillows soak up all those creamy flavors.
Finale
  • 2 cups sharp cheddar cheese, shredded the star ingredient that makes the soup ooze with cheesy goodness.
  • Salt and pepper to taste.
  • 1 tablespoon fresh thyme leaves offers a hint of earthiness and freshness.
  • Fresh parsley, chopped for garnish.

Equipment

  • large pot or Dutch oven

Method
 

Steps
  1. In a large pot or Dutch oven, place the diced bacon and cook over medium heat for about 8-10 minutes until crispy and golden brown.
  2. Use a slotted spoon to transfer the cooked bacon onto a paper towel-lined plate to drain excess fat.
  3. Add the chopped onion and minced garlic, stirring frequently for about 4-5 minutes until translucent and fragrant.
  4. Melt unsalted butter in the pot with the onion and garlic, bubbling for about a minute, then sprinkle in flour, whisking continuously until lightly golden.
  5. Gradually whisk in chicken broth, ensuring no lumps, then bring to a gentle simmer for about 5 minutes.
  6. Slowly stir in whole milk and heavy cream, bringing back to a gentle simmer.
  7. Add potato gnocchi to the simmering soup, cooking according to the package instructions, usually about 3-5 minutes.
  8. Reduce heat to low, slowly sprinkle in shredded cheddar cheese, stirring constantly until fully melted.
  9. Add salt, pepper, and fresh thyme to taste, stirring well to combine.
  10. Return the crispy bacon to the pot, mixing thoroughly into the soup.
  11. Ladle the hot soup into bowls, garnishing each serving with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Perfect for family dinners or cozy gatherings. Store leftovers for up to 3 days in an airtight container.

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