Share With Your Friends

Bacon Cheddar Gnocchi Soup Recipe

The first time I tried making this Bacon Cheddar Gnocchi Soup, I was trying to impress my in-laws. I was so nervous I accidentally dumped the entire bag of gnocchi in while the broth was still cold. They all sunk to the bottom and stuck together in one giant, starchy lump. My husband still calls it my “gnocchi brick soup.” But you know what? They ate it anyway and said it was great, which is how I knew this recipe was a keeper even when you mess it up.

Recipe Card

Ingredients

• 1 lb bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 (16 oz) package potato gnocchi
• 3 cups shredded sharp cheddar cheese
• 2 cups fresh spinach
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper

Let’s talk about the bacon. I once used super thin bacon and it just vanished into tiny, burnt bits. Thick-cut bacon is the way to go for those meaty little chunks. And the gnocchi, get the shelf-stable potato kind, not the refrigerated fresh ones for this soup. The fresh ones fell apart on me once and made the whole thing cloudy.

Directions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel. Leave about 2 tablespoons of bacon grease in the pot.
3. Add the diced onion to the pot and cook in the bacon grease for about 5 minutes, until soft.
4. Add the minced garlic and cook for one more minute until fragrant.
5. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook the flour taste out.
6. Slowly pour in the chicken broth while whisking constantly to avoid lumps.
7. Whisk in the milk and bring the soup to a gentle simmer.
8. Add the gnocchi and cook for about 3-4 minutes, until they float to the top.
9. Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until it’s fully melted and smooth.
10. Stir in the fresh spinach and cooked bacon until the spinach wilts.
11. Season with salt and pepper. Serve immediately!

The step where you add the flour is where I’ve messed up the most. I got distracted by my dog once and let it cook too long. It turned a little brown and made the soup taste a bit like burnt toast. Just two minutes of stirring is all you need, I promise. Don’t walk away from the pot!

This soup is the ultimate comfort food for a reason. It’s rich, it’s cheesy, and it comes together in one pot, which is a huge win on a busy weeknight. I love making a big batch on a Sunday for easy dinners during the week. The leftovers are fantastic, though the gnocchi does soak up some broth, so I usually add a splash of milk when I reheat it.

My kids go crazy for this, especially when I let them sprinkle extra bacon on top. It’s become our go-to meal after soccer practice. Is it the healthiest thing? Probably not, but it’s a family favorite that feels like a hug in a bowl. Next time, I might try adding some chopped cauliflower to sneak in a veggie, but I haven’t been brave enough to try that experiment yet.

Nutrition Info (per serving)

Okay, so it’s not a salad. I’m always a little surprised by the fat content, but hey, it’s bacon and cheese soup, what did I expect? If you’re watching calories, you could use turkey bacon and low-fat milk. I tried that once and it was still pretty good, though definitely less rich. For gluten-free, a 1-to-1 gluten-free flour works great for the roux.

Ingredient Swaps

I’ve tried a lot of these swaps. Kale works great but needs to cook a minute longer than spinach. Using half-and-half instead of milk makes it insanely creamy, almost like a chowder, which is not a bad thing at all. I tried Gruyere cheese once when I was out of cheddar, and it was delicious but definitely gave it a fancier, more French onion soup vibe.

Tips

• Shred your own cheese from a block. The pre-shredded stuff has anti-caking agents that can make your sauce grainy.
• Don’t add the gnocchi until the soup is simmering, or you’ll get the gnocchi brick like I did.
• Let the soup cool for a few minutes before you start adding the cheese, and add it slowly. If the soup is boiling, the cheese can separate and get oily.
• Reserve some crispy bacon for garnish. It adds a nice crunch on top.

The cheese tip I learned the hard way. I was in a huge rush one night and dumped a whole bag of pre-shredded cheese into the boiling soup. It turned into a stringy, oily mess that looked truly awful. I had to start over. Now I’m religious about shredding my own and taking the pot off the heat for a minute before I stir it in.

FAQ

Can I make this soup ahead of time?
You can, but the gnocchi will absorb a ton of the broth and get really big and soft. It’s still tasty, but it’s more of a stew. If I’m prepping ahead, I make the soup base (through adding the milk) and keep it separate from the cooked gnocchi. Then I combine them when I reheat.

My soup got too thick! What do I do?
Welcome to the club! This happens to me all the time, especially with leftovers. Just thin it out with a little more chicken broth or milk when you reheat it. It’s a very forgiving recipe that way.

Can I freeze this Bacon Cheddar Gnocchi Soup?
I don’t recommend it, sadly. Dairy-based soups tend to separate when frozen and thawed, and the gnocchi turns into mush. It’s really best eaten fresh or within a couple of days in the fridge.

That’s everything I know about making Bacon Cheddar Gnocchi Soup! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

Share With Your Friends