The Cheesiest Hug in a Bowl (Or: How I Accidentally Won Soup Night)

Okay, so you know how some days just really call for soup that sticks to your ribs? That’s this. Bacon Cheddar Gnocchi Soup. Actually, the first time I made it, I was trying to stretch leftover gnocchi and a block of cheddar I’d accidentally bought twice. (First world problems, right?) My youngest called it “liquid grilled cheese with bacon” and, well, who am I to argue? If you’re after something that screams comfort and disappears even faster than you can say “seconds,” grab your spoon. Let’s make a pot.

Why I Keep Coming Back To This Soup (and so does everyone else)

I make this when the wind howls or honestly, when I just want cheese for dinner but in a somewhat socially acceptable way (soup counts as dinner, don’t let anyone tell you otherwise).

My family goes crazy for this because it’s so creamy, cheesy, and the bacon…oh man. True story, I once tried skipping the bacon in a misguided “health kick” phase. Never again. The protests were loud. Plus, gnocchi is just fun to eat—like tiny clouds that hold cheese in all the right places.

Sometimes it’s a weeknight rescue, sometimes it’s full-on lazy Sunday food. And every time, someone tries to snag seconds before I’ve even sat down. Honestly? I don’t blame them.

The Stuff You’ll Need (and a few “whoops” substitutions)

6 strips thick-cut bacon (or regular bacon, or turkey bacon if you must—once I used pancetta, worked fine but a bit fancier)
1 medium yellow onion, diced (red onion by mistake? Actually tasted sweet and worked!)
2–3 garlic cloves, minced (don’t stress if you just throw in a spoon of jarred garlic, I’ve done it plenty)
1 & 1/2 cups chicken broth (my grandma would’ve insisted on homemade, but I use store-bought, low sodium usually)
2 cups whole milk (have tried 2%, still delicious, cream if you’re feeling rich)
1 cup heavy cream (or swap with more milk if you want it lighter, but… why?)
1 pound gnocchi (shelf-stable or fresh) (Trader Joe’s, homemade, whatever’s handy)
2 cups sharp cheddar cheese, shredded (block cheddar melts best, but pre-shredded is fine. I once mixed in a bit of Gruyère… fancy!)
1 tsp Dijon mustard (optional but trust me, it adds magic. Sometimes I forget and, guess what, still tasty)
Salt and pepper (taste as you go!)
Chives or parsley for garnish (I skip this when I’m lazy, no one seems to care)

Bacon Cheddar Gnocchi Soup – Creamy, Cheesy Comfort

How To Make Bacon Cheddar Gnocchi Soup (With Personal Touches, Sorry Not Sorry)

Fry the bacon. In a heavy-bottomed pot—my Dutch oven is my go-to but use whatever you have—cook the bacon until crispy. Don’t let it burn. (This is also the part where the cat starts lurking.) Set bacon aside on a paper towel and try to stop yourself from eating half of it.
Onions & garlic join the party. Toss diced onions in that glorious bacon fat (yes, trust me). Sauté till soft, about 4-5 min. Add garlic, cook 1 min. Don’t panic if you get some golden bits stuck to the bottom—that’s flavor, baby.
Make it soupy. Pour in broth, scraping up any sticky bits (deglazing, if you wanna sound fancy). Add milk and cream. Stir and bring almost to a simmer—don’t boil, unless you like cleaning milk off your stovetop.
Toss in gnocchi. Stir in the little dumplings and let ‘em cook for about 3-5 min (until they start floating). This is where I usually sneak a taste—should be soft but not falling apart.
Cheese time! Take the pot off the heat. Toss in shredded cheddar gradually while stirring, so it melts smooth and doesn’t get all clumpy. Add Dijon now if you’re using it. Season with salt and lots of cracked black pepper.
Crumble in bacon & garnish. Stir most of the bacon in, saving a handful for topping (or eat it now, who’s judging?). Sprinkle chives or parsley if you’ve got ‘em. And that’s it. Dig in.

(Un)Professional Notes From My Real-Life Kitchen

If your soup seems a bit thin at first, it thickens as it cools. Actually, I sometimes add a spoonful of sour cream—personal quirk.
I once used pre-cooked gnocchi and just tossed them in; worked fine, just stir gently so they don’t break up.
Don’t stress if your cheese looks a little stringy at first. Give it a few extra stirs or, if desperate, a tiny splash more milk.

Stuff I’ve Tried (Some Good, Some Regrettable)

Tried swapping cheddar for smoked gouda—unexpectedly good!
Once added broccoli in; my youngest called it “ruined mac and cheese soup.” Not a hit.
Vegetarian version? Just skip bacon and use extra garlic and smoked paprika—totally different vibe but actually nice.

What If I Don’t Have the Right Pot?

I swear by my Dutch oven, but you can absolutely use any big soup pot. I’ve made this in an old, slightly dented saucepan before—just keep the heat gentle and stir a bit more, and don’t let anything scald. If you only have a tiny saucepan… well, maybe halve the recipe!

Storing This Cheesy Wonder (If It Lasts That Long…)

Store in the fridge in an airtight container; it’ll keep 2-3 days. Though honestly, in my house it never lasts more than a day, someone always sneaks a bowl “for breakfast” (and, no, I don’t police that rule).

If you have to reheat, do it gently on the stove, splash in a bit of milk if it’s too thick. Don’t bother microwaving with the lid on—you’ll only end up cleaning out the microwave for an hour (proof!).

Favorite Ways to Serve (And an Odd Little Family Tradition)

I love it with crusty bread, specifically sourdough, but sometimes just Ritz crackers (don’t judge, it’s weirdly perfect).

For some reason my kids put hot sauce on theirs—Cholula is the winner here (I’m not sponsored, just partial).

If You Want To Nail This: Here’s What I Learned

I once rushed melting in the cheese and ended up with a weird grainy texture—take your time, trust me.
Letting the soup rest for 10–15 min seems to make it extra cream-tastic. I tend to think it’s even tastier the next day, though at that point it’s basically a gnocchi casserole.
And for the love of everything cheesy, taste as you go. It’s so easy to oversalt this with the bacon and cheese.

Questions I Get All The Time (or, Soup Confessions Hour)

Can I use frozen gnocchi?: You bet! Don’t thaw them first—just throw ’em right in, give an extra minute or two to cook. Actually, that’s what I use when the pantry’s empty except for frostbitten dreams.
Is there a way to make this gluten free?: Try a gluten-free gnocchi like this recipe here. Soup itself is gluten friendly, so just swap the dumplings.
Can I freeze it?: Not my favorite thing to do—it gets a bit grainy. But if you must, freeze in single portions and be prepared for a slightly different texture when you reheat. (Not the end of the world!)
Bacon alternatives?: Pancetta, diced ham, or honestly, crispy chopped mushrooms if you want it veggie (they really soak up the flavor).
This soup split—what did I do wrong?: Probably boiled it a tad too hard, or added cheese too quick. Don’t stress! A good stir and splash more milk usually does the trick. Failing that, toss a handful of croutons in and call it rustic.

That’s it—my not-too-serious, all-too-delicious Bacon Cheddar Gnocchi Soup. Cozy up and enjoy! If you ever try broccoli again, let me know if your family revolts or if I just raised a picky bunch.

Bacon Cheddar Gnocchi Soup – Creamy, Cheesy Comfort