Loaded Potato Gnocchi Soup
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This Loaded Potato Gnocchi Soup recipe offers a delicious twist on a classic comfort food, replacing diced potatoes with soft, pillowy potato gnocchi. Not only does this swap add a delightful texture and subtle richness, but it also speeds up the cooking process dramatically, making it ideal for busy cooks. While the classic potato soup often requires 15–20 minutes of simmering to get the potatoes tender, gnocchi cooks in just 2–4 minutes, rising to the surface of the broth when perfectly done.
The result is a creamy, satisfying soup that feels indulgent without demanding much time in the kitchen. Gnocchi adds a slightly chewy bite that pairs beautifully with savory broth, tender chicken, smoky bacon, and melted cheese. It’s the kind of meal that feels like a hug in a bowl—perfect for chilly evenings, last-minute dinners, or when you need something warm and nourishing in a flash. Whether you’re feeding a crowd or just craving something cozy, this shortcut creamy soup delivers all the comfort with none of the wait.
Ingredients for Loaded Potato Gnocchi Soup
- BACON
- ONION
- GARLIC
- PEPPER
- SALT
- CHICKEN BROTH
- POTATO GNOCCHI (SELF-STABLE, REFRIGERATED, OR FROZEN)
- HEAVY CREAM
- ALL-PURPOSE FLOUR
- CHEDDAR CHEESE
- GREEN ONION
- SOUR CREAM
Instructions for Loaded Potato Gnocchi Soup
Start by cooking the bacon until it’s brown and crisp. I like to do this in the oven for easy cleanup, but you can also cook it directly in the soup pot. Once done, transfer the bacon to a paper towel-lined plate, chop it into bite-sized pieces, and set aside. Be sure to reserve 1 tablespoon of the bacon drippings—that’s where the flavor begins!
In the soup pot, add diced onions along with the reserved bacon drippings. Sauté over medium heat until the onions are soft and translucent, about 7–10 minutes. Stir in minced garlic, salt, and pepper, and cook for another minute until fragrant.
Pour in the chicken broth and bring it to a gentle boil. Add the 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 packaged gnocchi.
Reduce the temp to low heat. Whisk the flour and heavy cream together. Stir the cream mixture into the soup, and allow it to simmer gently to thicken. Add shredded cheese in batches, stirring well after each addition until fully melted and creamy.
Ladle the soup into bowls and top with your favorite garnishes: crispy bacon, extra cheese, sliced green onions, and a dollop of sour cream. Serve warm and enjoy every spoonful of this rich, comforting meal.
Frequently Asked Questions
Do I need to cook the gnocchi separately?
Nope! Just add the gnocchi directly to the simmering broth. It cooks in 2–4 minutes, and you’ll know it’s ready when the pieces float to the surface.
Can I make this soup ahead of time?
Yes, but for best texture, add the gnocchi and cheese just before serving. The soup base can be made a day ahead and stored in the fridge.
What kind of cheese works best?
Sharp cheddar adds bold flavor, but you can also use a mix of cheddar, Monterey Jack, or even Parmesan. Add it in batches and stir until melted for a smooth finish.
Can I freeze this soup?
It’s best enjoyed fresh. Cream-based soups and gnocchi can change texture when frozen and reheated, becoming grainy or mushy.
FOR MORE RECIPES LIKE THIS, TRY:
- Stovetop Chicken and Gnocchi Soup
- Ground Beef Gnocchi
- Crock Pot Chicken and Gnocchi Soup
- Creamy Sun-Dried Tomato Basil Gnocchi
Loaded Potato Gnocchi Soup
Real Mom Kitchen
Equipment
Ingredients
- 6 slices bacon regular or thick-cut
- 1 onion diced
- 1 Tbsp garlic minced
- ⅛ tsp black pepper
- ¼ tsp salt
- 4 cups chicken broth
- 1 lb potato gnocchi shelf-stable, refrigerated, or frozen
- 1 cup heavy cream
- 1 Tbsp flour
- 8 oz cheddar cheese shredded (plus extra for topping)
- green onion chopped
- sour cream for garnish
Instructions
- Cook the bacon until brown and crisp. I do this in the oven, but you can do it in the pot you will make the soup in. Drain it on a paper towel-lined plate, then chop and set aside. Either way, just be sure to reserve 1 Tbsp of the drippings.
- Add the onions to the soup pot along with the bacon drippings. Sauté until soft and translucent, about 7-10 minutes. Add the garlic, salt, and pepper, and cook for another minute.
- Add the chicken broth and bring to a gentle boil. Stir in gnocchi and cook until the gnocchi floats to the surface. Cook 3-4 minutes for frozen, 2-3 minutes for pre-packaged.
- Reduce the heat to low and whisk the flour into the cream. Stir in the cream mixture into the soup and cook to thicken. Add the cheese in batches, stirring until melted before adding more.
- Ladle the soup into bowls and garnish with bacon, cheese, green onion, and sour cream.
Nutrition
This recipe is adapted from My Casual Pantry.
