Bacon Cheddar Gnocchi Soup – A Rich and Creamy Comfort Meal for the Soul
A cozy, creamy, and cheesy soup that combines crispy bacon, tender gnocchi, and rich cheddar cheese in a flavorful broth. Perfect for chilly nights and ready in just 30 minutes!
Ingredients
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8–10 slices bacon, cooked until crispy and chopped
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1 tbsp butter or olive oil
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1 large onion, diced
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2 large carrots, peeled and sliced
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4 cups chicken broth
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1–2 tsp salt (adjust to taste)
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1 tsp black pepper
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1 tsp garlic powder (or 4 cloves fresh garlic, minced)
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¼ tsp dried thyme
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½–1 tsp red chili flakes (optional, for heat)
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16 oz potato gnocchi
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2 cups heavy cream (or half-and-half for a lighter version)
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2 cups shredded cheddar cheese (medium or sharp)
Instructions
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Cook the Bacon:
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In a large pot or Dutch oven, cook bacon until crispy.
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Remove, chop, and set aside. Discard excess grease, leaving about 1 tbsp.
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Sauté Vegetables:
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Add butter or olive oil to the pot.
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Sauté onion and carrots for 4–5 minutes until softened.
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Simmer the Base:
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Pour in chicken broth, bring to a simmer.
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Stir in heavy cream, garlic powder, thyme, chili flakes, salt, and pepper.
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Add Gnocchi & Cheese:
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Add gnocchi and cook for 2–3 minutes until soft.
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Stir in cheddar cheese until melted and smooth.
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Finish & Serve:
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Stir in chopped bacon.
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Taste and adjust seasoning if needed.
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Serve hot, garnished with extra cheese or parsley if desired.
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Notes
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Use half-and-half instead of heavy cream for a lighter soup.
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Stir in fresh spinach or kale at the end for extra nutrition.
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Leftovers keep well in the fridge for up to 3 days (soup may thicken; add broth or cream when reheating).