Creamy, cheesy broth, pillowy gnocchi, and crisp bacon all in one pot. This is a rich, cozy soup that tastes like something from a restaurant but is simple enough for a weeknight.
Prep Time: 10 min
Cook Time: 28 min
Total Time: 38 min
Servings: 6
Ingredients
Soup
- 8–10 slices bacon
- 1 tablespoon butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced into small pieces
- 4 cups chicken broth
- 1 to 2 teaspoons salt (to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or 4 cloves garlic, minced)
- ¼ teaspoon dried thyme
- ½ to 1 teaspoon red chili flakes (to taste)
- 16 ounces gnocchi
- 2 cups heavy cream or half-and-half
Cheese and Toppings
- 2 cups cheddar cheese, freshly grated
- Optional: sliced green onions
- Optional: extra crispy bacon pieces
- Optional: extra grated cheddar cheese
Step-by-Step Instructions
- Cook the bacon
- Bake or pan-fry the bacon until crisp.
- Transfer to a paper towel–lined plate to drain, then chop into small pieces and set aside.
- Reserve a spoonful of bacon fat if you’d like extra flavor in the soup; otherwise use butter or olive oil in the next step.
- Sauté the vegetables
- In a large pot over medium heat, add the butter (or a mix of butter and a little bacon fat).
- Stir in the diced onion and sliced carrots. Season with a small pinch of salt.
- Cook for 10–15 minutes, stirring occasionally, until the vegetables are soft and lightly golden. This step builds the base flavor, so don’t rush it.
- Add the broth and simmer
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
- Bring to a gentle simmer and cook a few minutes until everything is hot and the flavors start to come together.
- Add cream and seasonings
- Reduce the heat to medium-low.
- Stir in the heavy cream or half-and-half.
- Add salt, pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes.
- Let the soup gently simmer and reduce slightly for several minutes. Do not let it boil hard, or the cream and cheese can separate later.
- Melt in the cheddar
- Turn the heat to low.
- Add the grated cheddar cheese a handful at a time, stirring after each addition until fully melted before adding more.
- Continue until all the cheese is incorporated and the soup is smooth and creamy. If cheese starts to clump, your heat is too high—lower it and keep stirring.
- Cook the gnocchi
- Stir the gnocchi into the hot soup.
- Simmer for about 2 minutes, or according to package directions, until the gnocchi are tender and just cooked through. They will float when done.
- Finish with bacon and serve
- Stir most of the chopped bacon into the pot, reserving a little for garnish.
- Taste and adjust seasoning with more salt, pepper, or chili flakes as needed.
- Ladle into bowls and top with green onions, extra cheddar, and the reserved bacon pieces. Serve hot.
Pro Tips
- Cheese matters: Use block cheddar and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy instead of silky.
- Control the richness: For a lighter version, use half-and-half or a mix of 1 cup heavy cream + 1 cup half-and-half. Just keep the heat gentle to prevent curdling.
- Make ahead and store: This soup thickens as it sits. Store leftovers in an airtight container in the fridge for 4–5 days. Reheat gently over low heat, adding a splash of broth or cream to loosen if needed.
Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 557 | 20 g | 38 g | 37 g | 3 g | 6 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Creamy Gnocchi Soup
- Total Time: 38 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A rich, cozy soup with creamy broth, pillowy gnocchi, and crispy bacon, perfect for a weeknight meal.
Ingredients
- 8–10 slices bacon
- 1 tablespoon butter or olive oil
- 1 large onion, diced
- 2 large carrots, peeled and sliced into small pieces
- 4 cups chicken broth
- 1 to 2 teaspoons salt (to taste)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (or 4 cloves garlic, minced)
- ¼ teaspoon dried thyme
- ½ to 1 teaspoon red chili flakes (to taste)
- 16 ounces gnocchi
- 2 cups heavy cream or half-and-half
- 2 cups cheddar cheese, freshly grated
- Optional: sliced green onions
- Optional: extra crispy bacon pieces
- Optional: extra grated cheddar cheese
Instructions
- Cook the bacon: Bake or pan-fry the bacon until crisp. Transfer to a paper towel–lined plate to drain, then chop into small pieces and set aside.
- Sauté the vegetables: In a large pot over medium heat, add the butter (or a mix of butter and a little bacon fat). Stir in the diced onion and sliced carrots. Cook for 10–15 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
- Add the broth and simmer: Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Add cream and seasonings: Reduce the heat to medium-low. Stir in the heavy cream or half-and-half. Add salt, pepper, garlic powder (or minced garlic), dried thyme, and red chili flakes. Let the soup gently simmer for several minutes.
- Melt in the cheddar: Turn the heat to low. Add the grated cheddar cheese a handful at a time, stirring until fully melted before adding more.
- Cook the gnocchi: Stir the gnocchi into the hot soup and simmer for about 2 minutes, or according to package directions, until tender.
- Finish with bacon and serve: Stir most of the chopped bacon into the pot, reserving a little for garnish. Taste and adjust seasoning. Ladle into bowls and top with green onions, extra cheddar, and reserved bacon pieces.
Notes
Use block cheddar for a creamier texture. For a lighter version, use half-and-half. Store leftovers in an airtight container in the fridge for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American