Bacon Cheddar Gnocchi Soup: A Delicious & Easy Recipe

Bacon cheddar gnocchi soup: prepare to have your comfort food expectations gloriously exceeded! Imagine sinking your spoon into a creamy, cheesy broth, studded with pillowy soft gnocchi and the irresistible salty crunch of bacon. This isn’t just soup; it’s a warm hug in a bowl, a culinary masterpiece that will leave you craving more.

While gnocchi itself boasts a rich Italian heritage, dating back to Roman times, this particular combination of flavors is a more modern, and decidedly American, twist. Think of it as the ultimate fusion of Italian comfort and American indulgence. The addition of cheddar cheese and bacon elevates the traditional gnocchi experience to a whole new level of deliciousness.

What makes bacon cheddar gnocchi soup so universally loved? It’s the perfect symphony of textures and tastes. The tender gnocchi melts in your mouth, the cheddar adds a sharp and creamy richness, and the bacon provides that addictive smoky, salty bite. Plus, it’s surprisingly easy to make, making it a weeknight winner for busy families. Whether you’re looking for a cozy meal on a chilly evening or a crowd-pleasing dish for your next gathering, this soup is guaranteed to be a hit. Get ready to experience soup perfection!

this Recipe

Ingredients:

• For the Gnocchi:
• 1 pound russet potatoes, peeled and quartered
• 1 large egg, lightly beaten
• 1/2 cup all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• For the Soup:
• 8 slices bacon, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional, for extra richness)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish

Making the Gnocchi:

Okay, let’s tackle the gnocchi first. Don’t be intimidated! It’s easier than you think, and the homemade taste is totally worth it.

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
2. Drain and Dry: Drain the potatoes well and return them to the pot. Place the pot back on the burner over low heat and cook for a minute or two, shaking the pot occasionally, to dry out the potatoes. This step is crucial for preventing soggy gnocchi!
3. Rice the Potatoes: The best way to get light and fluffy gnocchi is to rice the potatoes. If you don’t have a ricer, you can use a potato masher, but be careful not to overwork them. You want them as smooth as possible.
4. Cool Slightly: Let the riced potatoes cool slightly for a few minutes. You don’t want them to be piping hot when you add the egg.
5. Add Egg and Seasonings: In a large bowl, combine the slightly cooled riced potatoes, beaten egg, salt, and nutmeg. Gently mix until just combined.
6. Incorporate the Flour: Gradually add the flour, a little at a time, mixing gently after each addition. Be careful not to overmix the dough, as this will develop the gluten and result in tough gnocchi. You want a soft, slightly sticky dough.
7. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently knead the dough for just a minute or two, until it comes together into a smooth ball. If the dough is too sticky, add a little more flour, a tablespoon at a time.
8. Roll into Ropes: Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter.
9. Cut into Gnocchi: Use a sharp knife or dough scraper to cut the ropes into 1-inch pieces. These are your gnocchi!
10. Shape (Optional): If you want to give your gnocchi that classic ridged appearance, you can roll each piece over the tines of a fork. This helps the sauce cling to the gnocchi. I usually skip this step when I’m short on time, and they still taste amazing!
11. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. They are cooked when they float to the surface, which should take about 2-3 minutes.
12. Remove and Set Aside: Use a slotted spoon to remove the cooked gnocchi from the water and place them on a plate or baking sheet lined with parchment paper. Toss them lightly with a little olive oil to prevent them from sticking together.

Making the Bacon Cheddar Soup:

Now for the star of the show – the creamy, cheesy, bacon-y soup! This part is super easy and comes together quickly.

1. Cook the Bacon: In a large pot or Dutch oven, cook the diced 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 fat in the pot.
2. Sauté the Onion and Garlic: Add the chopped onion to the pot with the reserved bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Make a Roux: Melt the butter in the pot with the onion and garlic. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
4. Add the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Bring the mixture to a simmer.
5. Season the Soup: Stir in the thyme, salt, and pepper.
6. Simmer: Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
7. Add the Milk and Cheese: Stir in the milk and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup, as this can cause the cheese to separate.
8. Stir in the Gnocchi: Gently stir in the cooked gnocchi and heat through for a few minutes.
9. Add Heavy Cream (Optional): If you want an extra-rich soup, stir in the heavy cream.
10. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or thyme.

Assembling and Serving:

Almost there! Just a few finishing touches and you’ll be enjoying a bowl of pure comfort.

1. Ladle into Bowls: Ladle the bacon cheddar gnocchi soup into bowls.
2. Garnish: Top with the crispy bacon and fresh parsley.
3. Serve Immediately: Serve immediately and enjoy! This soup is best enjoyed fresh.

Tips and Variations:

• Potato Variety: Russet potatoes are ideal for gnocchi because they are starchy and absorb less water than other varieties. However, you can also use Yukon Gold potatoes, but you may need to adjust the amount of flour.
• Gluten-Free Gnocchi: To make gluten-free gnocchi, substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to experiment with the amount of flour to get the right consistency.
• Cheese Variations: Feel free to experiment with different types of cheese in the soup. Gruyere, Monterey Jack, or even a smoked cheddar would be delicious.
• Vegetarian Option: To make this soup 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.
• Spice it Up: Add a pinch of red pepper flakes to the soup for a little heat.
• Make Ahead: You can make the gnocchi ahead of time and store them in the refrigerator for up to 2 days. You can also make the soup base ahead of time and store it in the refrigerator for up to 3 days. Just add the gnocchi and cheese when you’re ready to serve.
• Freezing: While you *can* freeze this soup, the texture of the gnocchi might change slightly. If you do freeze it, let it thaw completely in the refrigerator before reheating.

Enjoy!

I hope you love this bacon cheddar gnocchi soup as much as I do! It’s the perfect comfort food for a chilly day. Let me know in the comments if you try it and what you think!

Conclusion:

This bacon cheddar gnocchi soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need this in your life. The creamy, cheesy broth, the salty bacon, and the pillowy soft gnocchi create a symphony of flavors and textures that will have you craving it again and again. It’s the perfect weeknight meal, impressive enough for company, and satisfying enough to warm you from the inside out on even the chilliest days.

What makes this recipe a must-try? It’s the perfect balance of indulgence and ease. It comes together relatively quickly, using readily available ingredients, and the result is a dish that tastes like you spent hours slaving away in the kitchen. Plus, who can resist the allure of bacon and cheddar? They’re a classic combination for a reason, and they elevate this gnocchi soup to a whole new level of deliciousness.

But don’t just take my word for it! I encourage you to give this recipe a try and experience the magic for yourself. And the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* For a heartier meal: Add shredded chicken or sausage to the soup for extra protein. Cook the chicken or sausage separately and stir it in during the last few minutes of cooking.
* Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
* Vegetarian option: Omit the bacon and use vegetable broth instead of chicken broth. You can also add some sautéed mushrooms or spinach for extra flavor and nutrients. Consider using a smoked paprika to mimic some of the smoky flavor from the bacon.
* Garnish galore: Top your soup with a dollop of sour cream or Greek yogurt, chopped fresh chives or parsley, or extra shredded cheddar cheese. Crispy fried onions also add a delightful crunch.
* Side dish pairings: Serve this soup with a crusty loaf of bread for dipping, a grilled cheese sandwich, or a simple side salad.
* Make it ahead: This soup is even better the next day! The flavors meld together beautifully as it sits. Store it in an airtight container in the refrigerator for up to 3 days.
* Freezing instructions: While the texture of the gnocchi might change slightly, you can freeze this soup for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

I’m so confident that you’ll love this bacon cheddar gnocchi soup. It’s a guaranteed crowd-pleaser, and it’s sure to become a staple in your recipe rotation.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece! And most importantly, don’t forget to share your experience with me! I’d love to hear your thoughts, see your photos, and learn about any variations you try. Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy cooking!