Hearty Loaded Potato Gnocchi Soup for Cozy Nights
Loaded Potato Gnocchi Soup is my weeknight secret to instant comfort. Picture a creamy, bacon-studded bowl that tastes like your favorite baked potato met a cozy hug. It’s quick enough for busy evenings, but it feels like a treat you’d save for a slow Sunday. If you’ve got a bag of gnocchi and a few pantry basics, you’re halfway to dinner glory. This is the kind of soup that makes people wander into the kitchen to ask, what smells so good. Let’s make it happen, and let’s keep it simple. 
Why you will love this Creamy Bacon Cheese Soup
Think of your best baked potato memories wrapped in a spoon. That’s the energy here. You’ve got tender potato gnocchi for an easy, chewy bite. You’ve got smoky bacon that perfumes the whole pot. You’ve got melted cheese that turns the broth silky and satisfying. And it all happens in one pot, which keeps cleanup fast and painless. This is the kind of recipe that can turn an average Tuesday into a small celebration.
What I adore most is the balance. The soup is creamy without feeling heavy when you use a nice mix of broth and milk. The gnocchi cook right in the pot, so they thicken the soup naturally. That means less fuss with flour and extra steps. The bacon gets crisp first, then you build flavor in the same pot, scraping up every tasty bit. The result tastes like you simmered it all day, but it’s weeknight-friendly.
Also, this soup plays well with swaps. If you’re feeding picky eaters or navigating food allergies, you can customize it without losing the cozy vibe. Use chicken broth or veggie broth. Go with cheddar or a mix of cheddar and Parmesan. Add spinach for color or keep it classic. It’s forgiving, which is exactly what we all need on those chilly, I-just-want-soup nights.
And yes, it’s a crowd-pleaser. I make it for game days, casual dinners with neighbors, or quiet nights when I want something that tastes like home. If you’re a fan of Loaded Potato Gnocchi Soup already, this version leans extra creamy and a little smoky, with the right amount of cheese and a sprinkle of chives to finish. I keep it simple, honest, and delicious.
“Made this for my family on a rainy Friday, and they asked for seconds before I sat down. My teen said it tastes like cozy in a bowl. That’s a win.”
How to Make Bacon Cheese Gnocchi Soup
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth or vegetable broth
- 2 cups whole milk or half-and-half
- 1 pound shelf-stable or refrigerated potato gnocchi
- 1.5 cups shredded sharp cheddar cheese
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika or sweet paprika
- Optional: 1/2 cup sour cream for extra richness
- Optional add-ins: 1 cup baby spinach, chopped chives, sliced green onions
Step-by-step
- Cook the bacon: Set a heavy pot over medium heat. Add the chopped bacon and cook until crisp. Scoop the bacon to a plate and leave about 2 tablespoons of drippings in the pot. If there’s more than that, carefully spoon off the extra.
- Soften the aromatics: Add the onion and a pinch of salt. Stir until the onion turns translucent, about 3 to 4 minutes. Add the garlic and stir for 30 seconds until fragrant.
- Build the base: Pour in the broth and bring it to a steady simmer. Reduce heat to medium-low and stir in the milk. Let it warm, not boil, so the dairy stays smooth.
- Cook the gnocchi: Add the gnocchi and let them simmer gently. They’ll float and turn tender in 3 to 5 minutes. Stir occasionally so nothing sticks.
- Add the cheese: Turn the heat to low. Sprinkle in the shredded cheddar a handful at a time, stirring constantly until melted and velvety. Season with salt, pepper, and paprika.
- Finish with bacon: Stir in most of the bacon, saving a bit for topping. If using sour cream, whisk it in off the heat for a tangy, creamy finish.
- Taste and garnish: Adjust seasoning. Ladle into bowls and top with the reserved bacon, chives, or green onions. Serve hot.
Success tips from my kitchen: shred your own cheese if you can, since bagged shreds sometimes resist melting. Keep the heat gentle once dairy goes in. If the soup ever gets too thick, splash in more broth or milk until it’s just right. For a lighter feel, use 2 percent milk and a bit less cheese. For a richer bowl, use half-and-half and stir in sour cream at the very end. The beauty of this style is control. You make it exactly how you like it.
This is also a perfect make-ahead situation. The soup thickens as it cools, so add a little extra broth when reheating on low. Stir often and be patient. The flavors bloom the next day, and the texture turns extra lush.
Substitutions and Variations
Dairy and broth swaps
Want it dairy-free? Use full-fat coconut milk and a neutral, melty vegan cheese. The flavor stays comforting, especially if you lean into the smoky paprika. For a lighter bowl, choose 2 percent milk and reduce cheese slightly. You can also use a mix of milk and evaporated milk for creaminess without heaviness. Broth is flexible too. Chicken gives a classic diner vibe, while vegetable broth keeps it vegetarian-friendly if you skip the bacon.
Protein and veggie options
No bacon on hand? Try diced ham, pancetta, or cooked crumbled sausage. Rotisserie chicken is great too, stirred in at the end so it stays tender. For veggies, fold in spinach, chopped kale, or peas during the last few minutes of simmering. Corn adds sweetness and a fun pop. If you like a little heat, a pinch of red pepper flakes does the trick without taking over.
Gluten-free tip: most potato gnocchi contain wheat, but some brands make gluten-free versions. Pair with gluten-free broth, double-check your cheese and bacon labels, and you’re set.
Low-sodium approach: use low-sodium broth, taste as you go, and let the bacon and cheese bring natural salt. A squeeze of lemon at the end can brighten without more salt.
If you love the idea of Loaded Potato Gnocchi Soup but want a leaner spin, skip sour cream and add Greek yogurt off the heat. It adds tang and body while keeping things light.
Serving Ideas
When this pot hits the table, you’ve already done the heavy lifting. A few simple sides make it feel like a full spread without much effort. I like to set out toppings so everyone can personalize their bowls. Here’s what works well:
- Crusty bread or garlic toast for dunking.
- Bright salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or green beans for an easy veg side.
- Extra toppings like chives, green onions, a dollop of sour cream, or a sprinkle of paprika.
- Hot sauce on the table for the spice fans.
If you’re planning a cozy night, keep drinks simple. A crisp apple cider, a light beer, or a not-too-oaky white wine pairs nicely. You could even do a small baked potato bar alongside the soup for a fun twist on the loaded theme. It’s playful and fits the vibe perfectly.
Recipe FAQs
Can I use frozen gnocchi? Yes. Add them straight from the freezer and simmer a minute or two longer. They’ll float when ready.
What cheese melts best? Sharp cheddar is my pick for flavor and melt. Gouda or Monterey Jack also work. Shred it fresh for the smoothest texture.
How do I thicken the soup without flour? Let the gnocchi simmer in the pot. The starch naturally thickens the broth. If you want more body, blend a half cup of the soup and stir it back in.
Can I make it ahead? Absolutely. Store in the fridge up to 3 days. Reheat on low, adding a splash of broth or milk to loosen as needed.
Is this freezer friendly? Dairy-based soups can separate in the freezer. If you want to freeze it, do so before adding cheese and dairy, then add them fresh when reheating.
Common Questions
How can I make it vegetarian? Skip the bacon, use vegetable broth, and add a teaspoon of smoked paprika for that signature cozy flavor.
What if my soup looks grainy after adding cheese? The heat was likely too high. Pull the pot off the heat and whisk gently. Add a splash of warm milk, then whisk in more cheese slowly.
Can I use shelf-stable gnocchi? Yes, and it’s convenient. Keep an eye on cooking time, since some brands soften faster than others.
What’s the best way to reheat leftovers? Warm gently on low heat, stirring often. Add a bit of broth or milk to bring back the silky texture.
How do I avoid over-salty soup? Use low-sodium broth, taste after the bacon and cheese go in, and season at the end. A squeeze of lemon can balance saltiness too.
Time to grab a spoon and get cozy
If your evening needs a warm, simple win, this bowl has your back. You get the classic comfort of a loaded potato moment with the speed and ease of gnocchi. It’s creamy, savory, and customizable, and it makes your kitchen smell like a tiny diner where the cook knows your order. Give it a try, tweak it to your taste, and enjoy every last spoonful. I’m betting this Loaded Potato Gnocchi Soup will earn a permanent spot in your rotation. 
Bacon Cheese Gnocchi Soup
Ingredients
Method
- Set a heavy pot over medium heat. Add the chopped bacon and cook until crisp. Scoop the bacon to a plate and leave about 2 tablespoons of drippings in the pot.
- Add the diced onion and a pinch of salt. Stir until the onion turns translucent, about 3 to 4 minutes. Add the minced garlic and stir for 30 seconds until fragrant.
- Pour in the broth and bring it to a steady simmer. Reduce heat to medium-low and stir in the milk. Let it warm, not boil.
- Add the gnocchi and let them simmer gently for 3 to 5 minutes until they float and turn tender.
- Turn the heat to low and sprinkle in the shredded cheddar a handful at a time, stirring constantly until melted and velvety. Season with salt, pepper, and paprika.
- Stir in most of the bacon, saving some for topping. If using sour cream, whisk it in off the heat.
- Adjust seasoning. Ladle into bowls and top with reserved bacon, chives, or green onions. Serve hot.