Loaded Potato Gnocchi Soup Recipe

Introduction

This Loaded Potato Gnocchi Soup is a comforting bowl packed with cheesy, savory flavors and tender gnocchi. It’s an easy, hearty dish perfect for cozy evenings when you want something warm and satisfying.

Ingredients

• 6-8 slices bacon (regular or thick-cut)
• 1 large onion (diced small)
• 1 tablespoon minced garlic (about 3 cloves)
• ¼ teaspoon black pepper
• ¼ teaspoon Kosher salt (plus more to taste)
• 4 cups low-sodium chicken broth
• 1 pound potato gnocchi (shelf-stable, refrigerated, or frozen)
• 1 cup heavy cream
• 8 ounces shredded cheddar cheese (plus extra for topping)
• Scallions or chives (chopped, for garnish)
• Sour cream (for garnish)

Instructions

1. Step 1: In a Dutch oven, cook the bacon over medium heat until brown and crisp. Drain it on a paper towel-lined plate, then chop and set aside. Remove the bacon drippings, leaving one tablespoon in the pan.
2. Step 2: Add the diced onions to the pan and sauté until soft and translucent, about 7-10 minutes. Stir in the minced garlic, salt, and black pepper, and cook for another minute.
3. Step 3: Pour in the chicken broth and bring it to a gentle boil. Add the gnocchi and cook until the gnocchi float to the surface; typically 3-4 minutes for frozen gnocchi or 2-3 minutes for shelf-stable or refrigerated varieties.
4. Step 4: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese in batches, stirring until melted before adding more. Mix in the chopped bacon, reserving some for garnish. Taste and adjust seasoning as needed.
5. Step 5: Ladle the soup into bowls and garnish with the remaining bacon, extra cheese, chopped scallions or chives, and a dollop of sour cream.

Tips & Variations

• For extra depth, add a pinch of smoked paprika or a dash of cayenne pepper when sautéing the onions and garlic.
• Substitute the cheddar with Gruyère or Monterey Jack for a different cheese flavor.
• Use turkey bacon for a leaner alternative, adjusting cooking time as needed.
• For a vegetarian version, omit bacon and use vegetable broth, adding smoked cheese or liquid smoke for flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream and cheese from separating. You may need to add a splash of broth or cream to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade gnocchi for this soup?

Absolutely! Fresh homemade gnocchi works wonderfully. Just be mindful of the cooking time, as it may cook faster than store-bought varieties.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute heavy cream with coconut cream or a plant-based cream alternative, and use a dairy-free cheese or nutritional yeast for the cheesy flavor.

Loaded Potato Gnocchi Soup Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This Loaded Potato Gnocchi Soup combines crispy bacon, tender potato gnocchi, and creamy cheddar cheese in a comforting, flavorful broth. Perfect for a cozy meal, it features a balance of savory ingredients topped with scallions and a dollop of sour cream for extra richness.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon bacon drippings
• 1 large onion, diced small
• 1 tablespoon minced garlic (about 3 cloves)
• ¼ teaspoon black pepper
• ¼ teaspoon Kosher salt (plus more to taste)
• 4 cups low-sodium chicken broth

Main Ingredients

• 6–8 slices bacon (regular or thick-cut)
• 1 pound potato gnocchi (shelf-stable, refrigerated, or frozen)
• 1 cup heavy cream
• 8 ounces shredded cheddar cheese (plus extra for topping)

Garnishes

• Scallions or chives, chopped, for garnish
• Sour cream, for garnish

Instructions

1. Cook the bacon: In a Dutch oven, cook the bacon over medium heat until brown and crisp. Remove and drain on a paper towel-lined plate, then chop and set aside. Leave one tablespoon of bacon drippings in the pan and discard the rest.
2. Sauté the aromatics: Add the diced onions to the pan with bacon drippings and sauté over medium heat until soft and translucent, about 7-10 minutes. Then add the minced garlic, salt, and black pepper, cooking for another minute until fragrant.
3. Simmer the broth and cook gnocchi: Pour in the low-sodium chicken broth and bring it to a gentle boil. Stir in the potato gnocchi and cook until they float to the surface—this takes about 3-4 minutes for frozen gnocchi or 2-3 minutes for shelf-stable or refrigerated gnocchi.
4. Add cream and cheese: Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese in batches, stirring continuously until melted before adding more, ensuring a smooth, creamy texture.
5. Incorporate bacon and adjust seasoning: Stir in the chopped bacon, reserving some for garnish. Taste the soup and adjust seasoning with additional salt or pepper if needed.
6. Serve and garnish: Ladle the soup into bowls and top with the reserved bacon, extra shredded cheddar cheese, chopped scallions or chives, and a dollop of sour cream for added richness and presentation.

Notes

• For an extra smoky flavor, use thick-cut bacon.
• You can substitute chicken broth with vegetable broth to make it vegetarian if you omit bacon and cheese.
• If you prefer a spicier soup, add a pinch of cayenne pepper while sautéing the onions.
• The soup is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
• For a lighter version, use half-and-half instead of heavy cream.

Keywords: potato gnocchi soup, loaded soup, bacon soup, creamy potato soup, cheddar cheese soup