Loaded Gnocchi Soup

Loaded Gnocchi Soup is ready in 30 minutes and it has all the cozy, cheesy flavor of potato soup without peeling or chopping potatoes!

Course Soup

Cuisine American, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 427kcal

Author Karly Campbell

Ingredients

8 slices bacon
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups chicken broth
1 pound potato gnocchi shelf stable or refrigerated
4 ounces cream cheese
1 cup shredded cheddar plus more for garnish
3 green onions chopped
Salt and pepper to taste

Instructions

Dice the bacon into bite-sized see pieces and add it to a large pot. Turn the heat to medium and cook until the bacon is crispy.
Remove the bacon from the pot with a slotted spoon, leaving the bacon grease behind in the pot, to a paper towel lined plate and let drain.
Add the flour, garlic powder, and onion powder to the bacon grease left behind in the pot. Whisk constantly for 2 minutes to cook the flour a bit.
Pour in the chicken broth, whisking constantly, until smooth. Bring to a boil.
Once the soup is boiling, add the gnocchi to the pot and cook according to package directions, around 2-3 minutes for refrigerated gnocchi and 3-4 minutes for shelf stable.
While the gnocchi is boiling, heat the cream cheese in the microwave for 20-30 seconds. It should be very soft and melty. If it’s too cold it will clump in the soup.
Once the gnocchi is done cooking, turn the heat to low and stir the cream cheese and cheddar into the soup. Continue stirring until the cheese has melted fully.
Turn the heat off, add half of the bacon to the pot along with half of the green onions. Taste and season with salt and pepper.
Dish into bowls and sprinkle the top with the remaining bacon and green onion, along with some extra cheddar cheese, if desired.

Notes

Bacon: We like a thick cut bacon here, but any will do. You could also sub in ham if you add in 2-3 tablespoons of butter or oil to make up for the fat that’s rendered from the bacon.

Gnocchi: We prefer dry/shelf-stable gnocchi, found in the pasta section, for most recipes. The refrigerated kind does work if that’s what you have, but I find the texture of dried to be a little better for my personal tastes.

Cream Cheese: If the cream cheese is soft and melty enough it should melt nicely into the soup. Stir well to break up any clumps after adding in the cream cheese.

Add-Ins: We’re going for a loaded potato soup situation here, which means this is absolutely delicious with a dollop of sour cream on top. If you want to stray from the potato soup vibe, stir in a couple cups of chopped spinach with the cheese. Frozen corn or mixed veggies would also be a good addition - add them with the gnocchi.

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