Creamy Bacon Cheddar Gnocchi Soup
A comforting, creamy gnocchi soup with crispy bacon, sharp cheddar, and tender potato dumplings — ready in 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 tbsp olive oil
- 4 oz thick-cut bacon, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 (16 oz) bag potato gnocchi
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 5–6 minutes. Remove with a slotted spoon and set aside.
- Add onion to the same pot and sauté until soft (3–4 minutes). Stir in garlic and cook 30 seconds more.
- Sprinkle flour over the onions and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth, then stir in heavy cream, cheddar, thyme, and pepper. Bring to a gentle simmer.
- Add gnocchi and cook for 5–7 minutes (per package instructions), until tender and slightly puffed.
- Stir in reserved bacon. Garnish with parsley and extra cheese before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream and turkey bacon for pork bacon.
- Add a pinch of nutmeg to enhance the creamy, cheesy flavor.
- Gnocchi absorbs liquid as it sits — add a splash of broth or water when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 580 Kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 110 mg
