Bacon Cheddar Gnocchi Soup Recipe (Creamy & Ready in 25 Minutes!)

I’m gonna be real with you—this bacon cheddar gnocchi soup is probably the easiest way to impress someone with minimal effort. Seriously, it tastes like you spent hours slaving over the stove, but the whole thing comes together in about 25 minutes.

The first time I made this, I was skeptical. How could something so simple be so ridiculously good? But then I took that first spoonful—pillowy gnocchi, salty bacon, sharp cheddar, all swimming in this crazy creamy broth—and I got it. This is the kind of soup you crave on a rainy day when you need something that just makes everything better.

My family requests this at least twice a month now. It’s become one of those recipes I can make with my eyes closed, which is exactly what you want in your weeknight dinner rotation.

Why You’ll Love This Bacon Cheddar Gnocchi Soup

It’s stupid simple. Twenty-five minutes. One pot. Basic ingredients you can grab at any grocery store. Even if you’re not a confident cook, you can nail this recipe on the first try.

Gnocchi > regular pasta. Don’t get me wrong, I love pasta. But gnocchi? Those little pillowy potato dumplings take this soup to another level. They’re soft, satisfying, and soak up all that cheesy goodness like tiny flavor sponges.

Bacon makes everything better. Is there anything bacon can’t improve? The crispy, salty bits add texture and smokiness that balance out the creamy richness perfectly. Plus, cooking bacon first means all that flavor stays in the pot. Win-win.

Crazy creamy without being heavy. This soup is rich and indulgent, but it doesn’t leave you feeling like you need a nap afterward. The creaminess is just right—comforting without being over-the-top.

Kid-approved and adult-loved. My nieces and nephews demolish this soup every time I make it. No complaints, no picking around ingredients, just happy faces. And the adults? Yeah, we’re just as obsessed.

Perfect for meal prep. Make a big batch on Sunday and you’ve got lunch sorted for half the week. It reheats beautifully and honestly tastes even better the next day. IMO, that’s the mark of a great soup.

Ingredients You’ll Need

For the Soup Base:

• 8 strips bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For the Gnocchi:

• 1 lb (16 oz) potato gnocchi (store-bought is fine, no judgment here)

For the Cheese:

• 2 cups shredded sharp cheddar cheese
• ½ cup shredded mozzarella (optional, but it adds extra creaminess)

For Garnish:

• Fresh chives or parsley, chopped
• Extra crispy bacon
• Extra shredded cheddar

Key Ingredient Notes

Bacon: Use regular bacon, thick-cut bacon, whatever you’ve got. I prefer standard-cut because it crisps up nicely and is easier to chop. Save some of the cooked bacon for topping—trust me on this.

Gnocchi: Store-bought gnocchi is totally fine and saves you a ton of time. You’ll usually find it in the pasta aisle or sometimes in the refrigerated section. If you can only find frozen gnocchi, that works too—just don’t thaw it first.

Sharp cheddar: The sharper, the better. It gives the soup that tangy, bold cheese flavor that makes this recipe stand out. Mild cheddar will work, but you’ll miss out on some of that punchy goodness.

Chicken broth: Good quality broth makes a difference here. I use low-sodium so I can control the salt level. If you only have regular broth, just go easy on the extra salt.

Heavy cream: This is what makes the soup ridiculously creamy. You could use half-and-half for something lighter, but it won’t be quite as luscious. Your call!

How to Make Bacon Cheddar Gnocchi Soup (Step-by-Step)

Step 1: Cook the Bacon

In a large pot or Dutch oven over medium heat, add your chopped bacon. Cook it until it’s crispy and golden—about 6-8 minutes. Stir it occasionally so it cooks evenly.

Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Set aside about half of the bacon for topping later. Leave about 2 tablespoons of bacon grease in the pot (drain the rest) because that’s where all the flavor lives.

Step 2: Build the Flavor Base

Add the diced onion to the pot with the bacon grease. Sauté for 3-4 minutes until the onion is soft and translucent. Toss in the minced garlic and cook for another minute until it smells amazing.

Add the butter and let it melt. Once it’s melted, sprinkle in the flour and whisk everything together to form a roux. Cook this for about 2 minutes, stirring constantly. It should look like a thick paste—that’s exactly what you want.

Step 3: Add Broth and Gnocchi

Slowly pour in the chicken broth while whisking continuously. This prevents lumps from forming. Once the broth is incorporated, add the milk, heavy cream, dried thyme, and smoked paprika. Stir everything together and bring it to a gentle simmer.

Add the gnocchi to the pot and let it simmer for about 3-4 minutes. The gnocchi will float to the top when it’s done. Don’t overcook it or it’ll get mushy—you want those little pillows tender but still holding their shape.

Step 4: Make It Creamy

Reduce the heat to low. Season the soup with salt and black pepper to taste. Remember, the bacon and cheese are both salty, so start with a little and add more if needed.

At this point, your soup should be creamy and starting to thicken up nicely from the roux. If it seems too thick, you can add a splash more broth or milk.

Step 5: Add the Cheese

Remove the pot from the heat. Stir in the shredded cheddar cheese (and mozzarella if you’re using it) a handful at a time. Keep stirring until the cheese is completely melted and the soup is smooth and velvety.

Stir half of the reserved bacon back into the soup. Save the other half for topping because presentation matters, even on a Tuesday night. 🙂

Ladle the soup into bowls, top with extra bacon, a sprinkle of cheddar, and some fresh chives or parsley. Grab a spoon and prepare for comfort food bliss.

Serving Suggestions

This soup is pretty much a complete meal on its own, but here are some ideas to make it even better:

Crusty bread: A thick slice of sourdough or French bread is perfect for dipping. There’s something deeply satisfying about soaking up that creamy broth with good bread.

Side salad: A simple arugula salad with lemon vinaigrette cuts through the richness and makes you feel like you’re eating a balanced meal (even if you go back for seconds).

Garlic knots: If you’re feeling fancy, warm garlic knots on the side are chef’s kiss. They’re also great for mopping up every last drop of soup.

Roasted vegetables: Roasted broccoli or Brussels sprouts add some green to your plate and a nice textural contrast to the creamy soup.

Extra toppings bar: Set out bowls of extra bacon, shredded cheese, sour cream, and chives. Let everyone customize their bowl. It’s fun and makes the meal feel special.

Storage and Reheating Tips

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to absorb liquid as it sits, so the soup will thicken. Just add a splash of milk or broth when reheating to loosen it up.

Freezer: I wouldn’t recommend freezing this one. Cream-based soups and gnocchi don’t freeze particularly well—the texture gets weird and grainy. If you absolutely must freeze it, do so without the gnocchi and add fresh gnocchi when you reheat.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add extra milk or broth to get it back to your desired consistency. You can also microwave individual portions, but stovetop gives you better control over the texture.

Pro tip: If you’re meal prepping, consider storing the bacon separately and adding it fresh when you reheat. It stays crispier that way.

Final Thoughts

And that’s it—bacon cheddar gnocchi soup that tastes like it took way more effort than it actually did. This is one of those recipes that just works, you know? It’s quick, it’s comforting, and it hits all the right notes.

Whether you’re feeding a crowd or just want leftovers for the week, this soup delivers. The combination of crispy bacon, pillowy gnocchi, and that creamy cheddar broth? Pure magic.

Give it a try next time you need something cozy and delicious. I promise it’ll become a regular in your dinner rotation.

— Kip