Bacon Cheddar Gnocchi Soup

The Story Behind My Bacon Cheddar Gnocchi Soup

I admit it, soup has sort of become my thing—especially on those weeks when the laundry never seems to finish and everyone in the house keeps asking what’s for dinner before I’ve finished lunch. A while back, I found myself staring mournfully at a bag of gnocchi, half a block of cheddar, and (crucially) a few stray rashers of bacon. The result? This gloriously cheesy, slightly over-the-top soup. And honestly, every time I make it, I end up eating way more than I set out to. I sometimes call it my 'everything’s gonna be fine' soup. Anyway, if you ever need an edible pick-me-up, you’re in the right spot.

Why You'll Love Making This (Trust Me)

I tend to whip up this soup when I want something hearty but don't want to deal with a ton of fussy steps. My youngest daughter does this happy little dance when she smells the bacon frying (who wouldn’t?), and my partner claims it’s the only way he’ll voluntarily eat gnocchi. Plus, on those days where you forget to defrost chicken breast AGAIN (yep, that's me), this is a lifesaver—it's pure comfort. And, not gonna lie, cleaning up bacon grease is still a drag, but... it's bacon, so it's worth it.

What You’ll Need (With Some Swaps... For Those Busy Days)

• 6 slices of bacon (Honestly, any smoked bacon works—sometimes I use pancetta if it’s knocking around the fridge)
• 1 onion, chopped (Red onion adds a nice sweetness, but yellow is fine too. My gran insisted on red though.)
• 2-3 garlic cloves, minced—more if no one's got plans the next day
• 1 large carrot, diced small (Or a handful of baby carrots... whatever you have is all good)
• 2 stalks celery, finely chopped (I skip it sometimes. Soup still comes out tasty)
• 1 tablespoon flour (just plain white is fine—gluten-free flour works decently as well, though it might thicken a bit odd)
• 4 cups chicken broth (I’ll use bouillon cubes in a pinch, or veggie broth if the meat police aren’t watching)
• 1 cup milk (Whole milk is nice, but honestly, I've used oat milk and nobody complained)
• 1 lb potato gnocchi (store-bought is totally cool—making it from scratch... well, maybe on a rainy Sunday in another life)
• 1.5 cups shredded sharp cheddar—you want it snappy; pre-shredded cheese is fine even if it’s a bit lazy
• Salt and black pepper to taste
• Fresh chives for garnish (if you remember!)

How I Actually Make Bacon Cheddar Gnocchi Soup

1. Cook the bacon: Toss the bacon into a big pot (my Dutch oven if it’s not already full of leftovers) and fry until it’s crispy. Scoop out and let it hang out on a plate. Try not to eat it all before the soup’s done (no promises).
2. Soften the veggies: Pour a little bacon grease out if there’s loads—leave a couple spoonfuls. Add the onion, carrot, and celery straight in. Let them soften over medium, which always smells amazing, but don’t let 'em brown too much. Add the garlic for the last minute or so; don’t let it burn.
3. Add flour: Sprinkle the flour in, stirring a bit until everything is coated—just a minute or two, this is where it looks weird, like it’s not going to work, but it does.
4. Pour the broth and milk: Give it a big stir so there’s no floury lumps lurking. This is when I usually sneak a taste, but obviously it’s just stock and veggies still. Bring it almost to a boil, then back the heat off to simmer.
5. Add the gnocchi: Drop them in gently. They cook really fast—about 3-4 minutes—soup gets lovely and thick here. If the gnocchi stick together, poke them apart with your spoon. No shame in using fingers if you're careful (I absolutely do).
6. Cheese time: Lower the heat and start adding the cheese by the handful, stirring so it melts smooth. Don’t boil the soup at this point or it can get a bit lumpy—and yeah, I found out the hard way! Season with salt and pepper until it tastes just right.
7. Finish things off: Crumble or chop the crispy bacon, and toss most of it in. Save a bit for topping. Ladle into bowls, sprinkle chives and the rest of your bacon, and that’s pretty much it! (Sometimes I add another small handful of cheese, but that’s between you and your cholesterol...)

Little Notes and Honest Discoveries

• I tried skipping the flour to make it lighter but the soup ended up…well, more like broth with floating stuff. Not great.
• If your soup gets way too thick (sometimes mine turns into a stew), just add a splash more milk or broth. Stir well. Problem solved.
• Sharp cheddar works best for flavor. Once I used some mystery cheese from the back of the drawer—not recommended.

Variations I’ve Actually Tried (And One I Really Shouldn’t Have)

• If you want it spicier, toss in a bit of chopped jalapeño or a dash of hot sauce. My crew wasn’t impressed with the jalapeño version, but I liked it.
• Vegetarian friends? I swapped bacon for smoked paprika, and while the depth isn’t quite the same, it still vanished quickly.
• Once, I tried using sweet potato gnocchi—honestly, didn’t love it. Soup got too sweet. Maybe that's just me?

What Tools Do You Actually Need?

• A big, heavy pot (though, one time my Dutch oven was MIA, and a large saucepan on lower heat worked in a pinch)
• Good knife, cutting board (I think every kitchen has a slightly wobbly one—they work)
• Wooden spoon or whatever’s handy for stirring

How to Store It (But Honestly...)

This soup will happily keep in a sealed container in your fridge for about 2-3 days—though, in my house, it’s rare for it to last more than a night. Reheat gently, since the cheese can separate a bit if you go wild with the microwave. Not a disaster, just give it a good stir. Freezing? Eh, the gnocchi goes mushy, so I wouldn’t bother—if you do, let me know if you end up liking the texture!

Serving Ideas (And Our Little Tradition)

I love serving this with thick, crusty bread—good for mopping up the bowl at the end. Sometimes we throw together a super simple salad (I found a nice recipe over here), but honestly, on chilly evenings, just the soup and bread is all we want. Side note: we always have a minor squabble over who gets the last ladle.

Hard-Won Pro Tips I Wish I’d Learned Sooner

• Do not try to rush the melting of the cheese—once I cranked up the heat to hurry it along and ended up with weird, stringy clumps. Patience wins here.
• If you forget to salt the soup until the end, taste before adding any extra—sometimes the bacon makes it salty enough already.
• Actually, if your gnocchi are sticking together, it helps to dust them with flour before adding. I didn’t believe this until I tried it.

FAQs Answered from My Inbox (and Text Thread...)

• Can I use frozen gnocchi? – Yes! Just toss them right in from the freezer—maybe add another minute or so to cook through. Easy.
• How do I make this gluten-free? – Grab gluten-free gnocchi (there are some decent ones here) and swap flour for rice flour. Soup gets a tiny bit less creamy, but it still works.
• Can I make it ahead? – Totally. Like I said, maybe it’s just me, but I think it tastes even better the next day. The flavors really make friends.
• What can I use instead of bacon? – Smoked turkey is pretty tasty, or go totally veg with extra veggies and smoked paprika. Just make sure to add something with some oomph.
• Do I have to use cheddar? – Nah. I’ve used Gouda, Swiss, even a random mix from the back of my cheese drawer. Each gives it a spin—cheddar’s just classic.

Small digression: Once, during a power cut, I tried finishing the soup on our old gas camping stove—let’s just say it turned out surprisingly well, except for a definite taste of 'adventure.' Not for everyone, but if you like campfire vibes, why not?

If you’re after more soup ideas, I like browsing Simply Recipes—some are fancier than I’d bother with, but always get me in the mood to cook. Anyway, hope this becomes your own 'emergency hug in a bowl' recipe. Or, at the very least, lunch for a not-too-busy Tuesday.