Description

This Bacon Cheddar Gnocchi Soup is rich, creamy, and full of comforting flavors. With crispy bacon, tender potato gnocchi, sharp cheddar cheese, and a creamy broth, this soup comes together easily and is guaranteed to hit the spot. It’s the ultimate one-pot meal that’ll warm you right up!

Ingredients

6 slices bacon, chopped
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk
1 cup heavy cream
1 (16 oz) package potato gnocchi
2 cups shredded sharp cheddar cheese
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Salt to taste

Optional: green onions or parsley for garnish

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Instructions

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon grease in the pot.
Add diced onion to the pot and sauté until softened, about 4–5 minutes.
Stir in minced garlic and cook for 30 seconds.
Sprinkle flour over the onion and garlic, stirring constantly for 1–2 minutes to form a roux.
Slowly whisk in the chicken broth, followed by the milk and heavy cream.
Add thyme and pepper, then bring the soup to a gentle simmer.
Stir in the gnocchi and cook for 5–7 minutes, or until gnocchi is tender and floats to the top.
Reduce heat to low and stir in the shredded cheddar cheese until fully melted.
Add the cooked bacon back in, reserving a little for topping if desired.
Taste and adjust seasoning with salt as needed.
Serve hot, garnished with extra bacon, green onions, or parsley.

Notes

Want to lighten it up? Use half-and-half or whole milk instead of heavy cream.
You can add chopped spinach or steamed broccoli for extra veggies.

Store leftovers in the fridge for up to 3 days—just reheat gently and stir often