Creamy Bacon Cheddar Gnocchi Soup Recipe Easy Fall Comfort Food

Posted on January 24, 2026

Grace Allen

creamy bacon cheddar gnocchi soup - featured image

There’s something about the first crisp breeze of fall that makes me crave soup like it’s a lifeline. One chilly evening last October, with leaves swirling outside and a fire crackling low, I made this creamy bacon cheddar gnocchi soup. And honestly? It felt like wrapping up in a warm, cozy blanket—only edible.

I’ve whipped up this creamy bacon cheddar gnocchi soup recipe more times than I can count, especially when I needed quick comfort food that hits all the right notes: rich, cheesy, smoky, and just a little indulgent. The soft gnocchi floating in the velvety broth with crispy bacon bits on top? Total game-changer for fall dinners.

Why You’ll Love This Recipe

Okay, I need to be honest—this creamy bacon cheddar gnocchi soup has completely spoiled me for any other soup. Here’s why it quickly became my fall staple:

Ready in under 40 minutes: From chopping onions to that first spoonful, this soup is doable on a busy weeknight—trust me, I’ve made it after a long day when I was running on empty.
Comfort food that feels fancy: You get the richness of cheddar, the satisfying chew of gnocchi, and the smoky crunch of bacon all in one bowl. It’s like a hug and a high five at the same time.
Family-approved: I’ve served this to my picky eaters and friends who usually turn their noses up at “soupy things,” and it’s vanished every time.
One-pot wonder: Minimal dishes, maximum flavor. I’m all about soup recipes that don’t turn my kitchen into a war zone.
Perfect for fall and beyond: While I make it most when the air turns cool, this creamy bacon cheddar gnocchi soup is great any time you want something cozy and satisfying.

Honestly, this soup isn’t just dinner—it’s a little celebration of all the best parts of fall, right in a bowl.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these hanging out in your fridge or pantry already. Plus, I’ll break down what each one brings to the party, so you understand why they’re essential.

Bacon (6 slices) — This is your smoky flavor backbone. I use thick-cut bacon because it crisps up beautifully and adds texture. Feel free to swap for turkey bacon if you want a lighter version.
Yellow onion (1 medium, diced) — Adds sweetness and depth. I always dice mine fairly small so it melts seamlessly into the soup.
Garlic cloves (3 minced) — Because garlic makes everything better. Fresh is best, but jarred minced works in a pinch.
All-purpose flour (1/4 cup / 30g) — This thickens up the soup, giving it that creamy, comforting consistency without any weird additives.
Chicken broth (4 cups / 960ml) — I prefer low-sodium so I can control the salt, but full sodium works too. Homemade broth? Even better.
Heavy cream (1 cup / 240ml) — This is what makes the soup luxuriously creamy. I sometimes swap half for half-and-half to lighten it up a bit.
Potatoes (2 medium, diced) — Yukon gold or red potatoes hold up well without turning mushy. They add body and heartiness.
Cheddar cheese (2 cups shredded / 200g) — Sharp cheddar gives the soup its signature tang and richness. I shred my own because pre-shredded often has weird additives that affect melting.
Gnocchi (1 package, about 16 oz / 450g) — Store-bought fresh or frozen gnocchi works. I like pillowy potato gnocchi for that soft, chewy bite.
Fresh thyme (1 teaspoon, chopped) — Just a little herbaceous note that brightens the heaviness.
Salt and pepper — To taste. I recommend seasoning gradually and tasting as you go.

Pro tip: I always keep frozen gnocchi in the freezer for moments when I want this soup pronto. No thawing needed—just toss it straight in.

Equipment Needed

You don’t need a fancy kitchen to make this creamy bacon cheddar gnocchi soup—I’ve made it in my tiny apartment kitchen with the basics:

Large Dutch oven or heavy-bottomed pot — For cooking the bacon, then making the soup all in one pot. I swear by my 6-quart Dutch oven because it heats evenly and holds heat beautifully.
Wooden spoon or silicone spatula — For stirring without scratching your pot. I’m obsessed with my silicone spatulas; they’re flexible and easy to clean.
Chef’s knife and cutting board — For dicing onions, garlic, and potatoes. Sharp knives make chopping much faster and safer.
Measuring cups and spoons — I know some eyeball, but I prefer measuring especially for the flour and liquids to get the soup consistency just right.
Ladle — For serving up that glorious soup once it’s done.

If you don’t have a Dutch oven, a large heavy pot with a lid works just fine. And yes, you can whisk the flour in with a fork or small whisk—no fancy gadgets needed.

How to Make It: Step-by-Step

Alright, here’s exactly how I make this creamy bacon cheddar gnocchi soup recipe, with all the little details that make it foolproof:

Cook the bacon (10 minutes)
Heat your Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 7-10 minutes, flipping occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the pot for flavor.
Sauté onions and garlic (5 minutes)
Add diced onion to the bacon fat and cook over medium heat until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn or it gets bitter.
Make the roux (3 minutes)
Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for about 2 minutes to cook out the raw flour taste. The mixture will thicken and bubble—this is your base for the creamy broth.
Add broth, potatoes, and thyme (10 minutes)
Slowly pour in the chicken broth while stirring to avoid lumps. Toss in the diced potatoes and fresh thyme. Bring the soup to a simmer, cover, and cook for about 10 minutes until potatoes are fork-tender.
Stir in cream and cheese (5 minutes)
Reduce heat to low. Slowly whisk in the heavy cream until fully combined. Then add the shredded cheddar cheese in batches, stirring until melted and smooth. The soup should be thick and velvety.
Add the gnocchi (3-5 minutes)
Drop the gnocchi directly into the simmering soup. Cook until the gnocchi float to the surface, about 3-5 minutes. This means they’re done—pillowy and tender.
Finish and season (2 minutes)
Crumble the reserved crispy bacon and stir most of it into the soup, saving a bit for garnish. Taste and season with salt and freshly ground black pepper. If you want a little extra punch, a pinch of smoked paprika works wonders.

Pro tip: The soup thickens as it cools, so if it gets too thick, just stir in a splash of broth or cream to loosen it up.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this creamy bacon cheddar gnocchi soup way too many times…

Don’t skip crisping the bacon: The contrast between crispy bacon bits and creamy soup is everything. Plus, cooking the onions in bacon fat amps up flavor like nothing else.
Use sharp cheddar: Mild cheese won’t give you that signature tangy kick. I’ve tried it both ways—sharp wins every time.
Blend your flour in well: Stirring the flour into the fat and veggies first (making a roux) keeps the soup from getting grainy or lumpy. It’s worth the extra minute.
Don’t overcook the gnocchi: They cook quickly and become mushy if left too long. When they float, they’re done—pull them off the heat right away.
Let the soup rest: If you can, let it sit 5-10 minutes before serving. The flavors meld better and the soup thickens into that perfect creamy texture.

Also, I always keep an eye on salt levels—broth and cheese can add quite a bit, so I add salt slowly and taste often.

Ways to Mix It Up

Once you’ve nailed the basic creamy bacon cheddar gnocchi soup, here are some fun ways to switch it up:

Swap bacon for pancetta or smoked sausage: For a different smoky vibe, try diced pancetta or sliced smoked sausage. I did this once on a whim and loved the slightly different flavor profile.
Make it veggie-friendly: Skip the bacon and add sautéed mushrooms or roasted butternut squash for richness without meat.
Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño with the onions if you like things with a little heat.
Cheese swap: Try gouda or fontina for a creamier, meltier texture. I once used smoked gouda and it was like autumn in a bowl.
Herbs and greens: Stir in baby spinach or kale at the end for color and a nutrient boost. Fresh rosemary also pairs beautifully with the potatoes.

Each variation gives the soup a new personality while keeping that essential creamy, cheesy base you love.

Serving Ideas & Storage

This creamy bacon cheddar gnocchi soup is best served hot, straight from the pot, preferably with a big hunk of crusty bread for dunking. I love to sprinkle extra crispy bacon and a little shredded cheddar on top before serving—because why not?

For a cozy fall dinner, pair it with a simple green salad tossed in a tangy vinaigrette to cut through the richness.

Storage tips:

Refrigerator: Store leftovers in an airtight container for up to 4 days. The soup thickens as it chills; just add a splash of broth or milk when reheating to loosen it up.
Freezer: This soup freezes okay but the gnocchi can get a bit mushy. If you want to freeze, consider leaving gnocchi out and adding fresh when reheating.
Reheating: Warm gently on the stove over low heat, stirring often. Microwaving works too; add a splash of liquid to keep it creamy.

Pro tip: Leftover soup makes killer grilled cheese dipping sauce. Just saying.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s the lowdown on why I feel good about eating this creamy bacon cheddar gnocchi soup.

Per Serving (about 1.5 cups)	Amount
Calories	~380
Protein	15g
Carbohydrates	28g
Fat	24g
Fiber	3g

This soup packs a decent protein punch thanks to bacon, cheese, and gnocchi, which helps keep you full longer than your average bowl of soup. The potatoes add some good carbs and fiber, and the heavy cream, while rich, gives you that silky texture that makes each spoonful feel indulgent.

It’s definitely comfort food, so I enjoy it as a treat or a hearty meal on cooler days. You can lighten it up by swapping heavy cream for half-and-half or using turkey bacon, but honestly, sometimes you just gotta embrace the richness.

Final Thoughts

So that’s my creamy bacon cheddar gnocchi soup recipe—easy, cozy, and seriously satisfying. I know I’ve gone on about it, but when you find a soup this good, you can’t keep it to yourself.

This recipe has become my go-to for chilly nights when I want something that feels like a warm hug but also tastes like a celebration. The best part? It’s totally customizable, so feel free to make it your own with your favorite mix-ins or tweaks.

If you make this, please let me know how it turns out! I love hearing your stories and seeing your photos. Drop a comment below or tag me on Instagram—I get genuinely excited every time someone shares their version.

Happy cooking and even happier soup slurping!

FAQs

Q: Can I use turkey bacon instead of regular bacon?

A: Absolutely! I’ve swapped in turkey bacon when I wanted a leaner version. It crisps up nicely too, just keep an eye on it so it doesn’t dry out. The smoky flavor is a bit milder, but still tasty.

Q: What can I substitute if I don’t have heavy cream?

A: I often use half-and-half or whole milk mixed with a tablespoon of butter to mimic creaminess. The soup won’t be as rich but still delicious. Avoid skim milk—it’s too thin.

Q: How do I know when the gnocchi is cooked?

A: When the gnocchi float to the top of the soup, that’s your cue. They usually take about 3-5 minutes. Don’t overcook them or they’ll get mushy.

Q: Can I make this soup ahead of time?

A: Yes! Make the soup up to the point of adding gnocchi, then cool and refrigerate. When ready, reheat and add fresh gnocchi, cooking until they float. This keeps the gnocchi from getting soggy.

Q: Is this soup freezer-friendly?

A: The soup base freezes well, but gnocchi tends to get mushy when frozen and reheated. I recommend freezing the soup without gnocchi and adding fresh gnocchi when you reheat.

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