Bacon Cheddar Gnocchi Soup

Bacon Cheddar Gnocchi Soup is a creamy pot built on crisp bacon, sharp cheddar and potato gnocchi. It takes 30 minutes, 10 for prep and 20 on the stove, and it makes 6 bowls. The gnocchi cook right in the broth, so there is one pot and no separate pasta water.

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The cream and cheese go in once the gnocchi float, and the spinach and bacon go in last. If you like the bacon and cheddar pairing in other forms, creamy bacon cheddar bagels and cheesy bacon muffins are on the site too.

What Goes in the Pot

The full amounts are in the recipe card at the bottom. This is what each ingredient does.

• Bacon (8 ounces, chopped): cooked first until crispy, then set aside. The drippings stay in the pot and flavor the onion.
• Onion and garlic: one diced onion cooks in the drippings for about 5 minutes, until translucent. The two cloves of garlic follow for 1 minute.
• Chicken broth (4 cups) and heavy cream (1 cup): the broth cooks the gnocchi and the cream makes the soup rich.
• Potato gnocchi (1 pound): they make the soup hearty and give it a soft bite.
• Sharp cheddar (1 cup, shredded) and dried thyme (1 teaspoon): the cheddar gives a bold, cheesy flavor that suits the bacon, and the thyme adds an herbal note.
• Spinach (2 cups) and parsley (2 tablespoons): the spinach wilts into the hot soup and the parsley goes on top at the end.

Cooking It in Order

Start the chopped bacon in a large pot over medium heat and cook it for 5 to 7 minutes, until crisp and golden. Lift it out with a slotted spoon. Cook the onion and garlic in the drippings, then pour in the broth and bring it to a boil.

Add the gnocchi and cook them according to the package, usually 2 to 3 minutes. They are ready when they float to the top. Turn the heat to low and stir in the cream, cheddar and thyme until the cheese melts and the soup turns creamy. Season with salt and pepper, then stir in the spinach and the bacon until the spinach wilts. Serve hot with parsley on top.

Tips for a Smoother Soup

• Choose thick-cut bacon. It gives a richer, smokier flavor, and the soup depends on it.
• Stir while the cheese melts. Adding the cheddar a little at a time and stirring keeps it from clumping, so it melts evenly.
• Season at the end. Taste after the cheese and bacon are in, then add salt, pepper or a pinch of cayenne.

Ways to Change It

• More vegetables: add chopped carrots or peas when you cook the onion.
• A different cheese: Gouda gives a smokier taste. Mozzarella makes the soup stretchy, the same way it does in a chicken alfredo pasta bake or crispy mozzarella cheese sticks .
• More heat: start with a pinch of red pepper flakes and add more to taste.
• A lighter pot: use half-and-half in place of the cream and turkey bacon in place of the regular bacon.

If you want a different take on cheddar soup, try the low-carb broccoli cheddar soup .

What to Serve With It

A side salad with a tangy vinaigrette balances the cream. Toss mixed greens with cherry tomatoes and cucumbers, or look at the balsamic caprese zoodle salad. Brussels sprouts roasted in olive oil, salt and pepper until crispy have a nutty flavor that goes with the cheese.

Other sides that fit the table:

• Hasselback zucchini as a vegetable side.
• Crispy air fryer cauliflower bites for something crunchy.
• Cheesy garlic bread or almond flour garlic cheese biscuits to soak up the broth. Almond flour bread or cloud bread also works.
• Sparkling water with fresh lemon, if you want a drink with it.
• A green smoothie bowl if you want something cold alongside.

Nutrition per Serving

One bowl has about 450 calories, 30 grams of fat (15 grams saturated), 25 grams of carbohydrates, 2 grams of fiber and 18 grams of protein. Sodium varies with the broth, bacon and gnocchi you use.

FAQ

Can the soup be made ahead of time?

Yes. It keeps in the refrigerator for up to 3 days. Let it cool completely, store it in an airtight container and reheat it gently on the stovetop to keep it creamy.

Can the soup be frozen?

You can, but the gnocchi may change texture when thawed. If you plan to freeze it, leave the gnocchi out and add them fresh when you reheat the soup.

What can replace the heavy cream?

Half-and-half or coconut cream both work and still give a creamy texture, with fewer calories.

Is it gluten-free?

Yes, as long as you use gluten-free gnocchi. Check the package label.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us