Bacon Cheddar Gnocchi Soup: Creamy, Cozy, and Weeknight-Easy

Craving a big cozy hug in a bowl? Bacon Cheddar Gnocchi Soup blends pillowy potato gnocchi, smoky bacon, and melted cheddar into the creamiest, dreamiest pot of comfort. It’s the perfect “fall weather recipes” pick for nights when you want something hearty, quick, and wildly satisfying. Whether you’re planning quick easy soups for dinner, a meal with bacon that still feels balanced, or an easy quick meal for two, this recipe gnocchi delivers big flavor with weeknight ease. Learn more about crowd-favorite restaurant-style bowls in this helpful guide: Olive Garden Soups Guide.

Why You’ll Love Bacon Cheddar Gnocchi Soup

• Ultra-creamy but not fussy: Thickened naturally with starch from the gnocchi—no heavy roux required.
• Bacon + cheddar magic: Smoky, salty, sharp, and melty in every spoonful.
• One-pot weeknight win: From stovetop to table in about 30 minutes.
• Flexible & “loaded”: Add veggies or toppings to turn it into a true loaded gnocchi soup.
• Perfect for the season: Peak cozy comfort food recipes vibes for fall food easy menus.
• Scales for two or a crowd: Cut in half for date night; double for game day.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 tbsp olive oil (as needed)
• 1 medium yellow onion, finely diced
• 2 ribs celery, finely diced
• 3–4 cloves garlic, minced
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp smoked paprika (optional, for depth)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup milk (2% or whole)
• ½ cup half-and-half (or extra milk)
• 1 lb (16 oz) shelf-stable or refrigerated potato gnocchi
• 1 cup shredded sharp cheddar, plus more for topping
• ½ cup plain Greek yogurt or sour cream (stir in off heat)
• 2 cups baby spinach (optional)
• 2 tbsp chopped fresh chives or green onions
• Kosher salt & black pepper, to taste
• To serve: extra bacon crumbles, cheddar, chives, and black pepper

Note: For extra “gnocchi potato soup” heartiness, swap in mini diced potatoes for 1 cup of the broth and simmer an extra 8–10 minutes before adding gnocchi.

Step-by-Step Instructions

1. Crisp the bacon: In a heavy pot over medium heat, cook bacon until crisp, 6–8 minutes. Transfer to a paper-towel plate; keep 1–2 tbsp bacon fat in pot.
2. Sauté the base: Add onion and celery; cook 4–5 minutes until tender. Stir in garlic, thyme, and smoked paprika; cook 30 seconds.
3. Build the broth: Pour in broth, milk, and half-and-half; bring to a gentle simmer. Season lightly with salt and pepper.
4. Cook the gnocchi: Add gnocchi; simmer 3–4 minutes until they float and the soup thickens slightly.
5. Make it cheesy: Reduce heat to low. Stir in cheddar a handful at a time until melted and glossy.
6. Finish creamy: Off heat, stir in Greek yogurt/sour cream, spinach (if using), chives, and most of the bacon.
7. Taste & serve: Adjust salt and pepper. Ladle into bowls; top with extra cheddar, bacon, chives, and black pepper.

Slow cooker (hands-off): Sauté bacon/onion/celery/garlic on the stove; add to slow cooker with broth, milk, half-and-half, thyme, paprika. LOW 3–4 hrs. Add gnocchi for last 20–30 min. Stir in cheddar, yogurt, greens, and chives at the end.
Pressure cooker: Sauté bacon and veg, add liquids. High pressure 3 minutes. Quick release, add gnocchi on Sauté 2–3 minutes; finish with cheese and yogurt off heat.

How to Serve Bacon Cheddar Gnocchi Soup

Serving Bacon Cheddar Gnocchi Soup is all about texture and lift: creamy base, chewy-pillowy gnocchi, smoky pops of bacon, and bright fresh toppings.

• Top it “loaded” style: Extra cheddar shreds, crisp bacon bits, sliced chives/green onions, and cracked black pepper.
• Add crunch: Garlic butter croutons, toasted panko with olive oil, or crushed kettle chips on top for a pub-style vibe.
• Bring brightness: A squeeze of lemon, a splash of white wine vinegar, or a drizzle of chive oil keeps rich flavors lively.
• Herb it up: Fresh parsley, chives, or dill bring a garden-fresh finish without extra heaviness.

Pairings that play nice:

Date night for two: Divide the pot, add a glass of crisp white wine, and you’ve got easy quick meals for two that feel restaurant-worthy.and delivers serious cozy comfort food recipes energy.

Greens: A sharp arugula salad with lemon vinaigrette or a simple chopped romaine with red wine vinegar dressing.

Bread: Warm sourdough, rosemary focaccia, or garlic knots for dunking—check out this classic pairing inspiration: Grilled Cheese and Tomato Soup.

Veg-forward sides: Roasted broccoli, blistered green beans, or honey-roasted carrots for a sweet-savory balance.

How to Store Bacon Cheddar Gnocchi Soup

This is a star among quick easy soups for dinner that also shines the next day—here’s how to keep it delicious:

• Cool quickly: Let the soup rest 15–20 minutes; portion into shallow containers to speed chilling.
• Refrigerate: Store airtight up to 3–4 days. Gnocchi will continue to thicken the broth—add a splash of milk or broth when reheating to loosen.
• Freeze (with a tweak): Dairy + gnocchi can get finicky. For best texture, freeze the base without the cheese/yogurt/gnocchi up to 2 months. Reheat, then add gnocchi to simmer fresh (3–4 minutes), and finish with cheddar and yogurt off heat.
• If already combined: You can freeze, but expect slightly softer gnocchi and potential dairy separation. Reheat gently and whisk to bring it back together.

Reheating tips:

• Stovetop low-medium, stirring often. Avoid boiling once cheese is in.
• Microwave in short bursts (50–70% power), stirring between intervals.
• Add lemon or chive oil after reheating to refresh flavors.

Meal prep playbook:

• Portion into microwave-safe bowls; keep toppings (bacon, cheddar, chives) separate for best texture.
• Label with date and name (Bacon Cheddar Gnocchi Soup) for easy grab-and-go planning.

Handled this way, your soup stays luscious and ready for any fall food easy night.

Tips to Make Bacon Cheddar Gnocchi Soup

• Crisp bacon low and slow: Even rendering = shatter-crisp bits and flavorful fat.
• Sauté the aromatics: Onion/celery/garlic mellow the richness and add layers of flavor.
• Season in stages: Light salt early; taste again after cheese and bacon go in.
• Mind the heat with dairy: Melt cheddar on low; stir yogurt/sour cream off heat to prevent graininess.
• Gnocchi timing: Add near the end so it stays tender, not mushy.
• Thicken naturally: Let gnocchi starch lightly thicken the soup; skip flour for a cleaner flavor.
• Cheddar choice: Sharp cheddar packs more punch, so you can use less and still taste it.
• Upgrade the finish: Lemon squeeze + chives + fresh pepper = bright, balanced bowl.
• Veg boost: Spinach, peas, or finely chopped broccoli stems fold in easily without stealing the show.
• Make it “lighter” or “richer”: Use 2% milk and a bit less cheese for lighter; add a splash of cream or a Parmesan rind while simmering for richer.

These small moves guarantee a glossy, spoon-coating meal with bacon you’ll crave all season.

Variations of Bacon Cheddar Gnocchi Soup

• Jalapeño Popper Gnocchi: Sauté a diced jalapeño with the aromatics; finish with cheddar + a touch of cream cheese and bacon on top.
• Broccoli Cheddar Gnocchi: Stir in 2 cups small broccoli florets during the last 5–7 minutes; classic combo, gnocchi style.
• Loaded Baked Potato Vibes: Add diced potatoes (par-cooked), cheddar, bacon, chives, and a dollop of Greek yogurt for tang.
• Tuscan Spinach & Sun-Dried Tomato: Sub part of cheddar with Parmesan; add strips of sun-dried tomato and spinach.
• Smoky Gouda Swap: Replace half the cheddar with smoked Gouda for campfire coziness.
• Chicken Bacon Ranch: Stir in shredded rotisserie chicken and 1–2 tsp dry ranch seasoning; garnish with bacon and chives.
• Veggie-Forward: Skip bacon; use olive oil, extra mushrooms, and peas. Finish with cheddar and fresh herbs for a meatless cozy comfort food option.

Each take keeps the soul of gnocchi potato soup but lets you match your mood—from game-day bold to weeknight simple.

FAQs

1) Can I use shelf-stable gnocchi?
Yes. Shelf-stable or refrigerated both work; cook just until they float and turn pillowy.

2) How do I avoid grainy cheese?
Lower the heat and melt cheddar gradually. Stir in Greek yogurt/sour cream off heat.

3) Can I make it without bacon?
Absolutely. Use olive oil to sauté, add mushrooms for umami, and keep the cheddar/garlic/herb profile.

4) How do I thin soup that got too thick?
Stir in warm broth or milk 1–2 tablespoons at a time until it reaches your ideal texture.

5) Is it good for make-ahead?
Yes—just add gnocchi close to serving time. For freezing, freeze the base and add dairy/gnocchi after reheating.

Final Thoughts

Bacon Cheddar Gnocchi Soup is everything you want in a bowl when the air turns crisp—creamy, cheesy, and irresistibly cozy. Keep this in your rotation of fall weather recipes and quick easy soups for dinner for guaranteed smiles. Discover great ideas like another hearty, potato-forward classic here: Hamburger Potato Soup.

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