Let’s Set the Scene: Soup Weather and My Favorite Pot

You know that feeling when it’s raining outside (or just one of those days), and you want something stupidly comforting and filling but also…you’d rather not destroy every pan in the house? That’s how I first started making this One-Pot Bacon Cheddar Gnocchi Soup. First time was honestly a bit of a fluke after a long day at work. My brother walked in, stuck his nose in the pot, and just said, “Whoa, what is THAT?” Then he ate two bowls, so, safe to say it stuck around.

I mean, sometimes I just can’t deal with another night of dishes stacked to the ceiling. This soup? Saves my sanity. Plus – bacon and cheese. Is there a human alive who isn’t at least moderately wooed by that combo?

Why I Keep Coming Back to This (and So Does My Family)

I make this when the fridge looks a bit sad, or someone’s a bit grumpy, or honestly just because I get cravings for that pillowy gnocchi bite with cheesy broth. My family goes a bit mad for it (even the anti-soup crowd, there’s one in every house) because it’s basically comfort food AS soup, but doesn’t feel like you need five hours—or a culinary degree—to pull together.

But real talk: I used to be so annoyed at recipes that expected me to have two separate pots for soups and bacon. Why? So you could wash more later? Not here, friend. Just one pot—promise. And if you ever feel like you’ve got a messy bacon-frying situation? Join the club. Pops. Sizzles. It’s the price we pay for real flavor, I guess.

Here’s What You’ll Need (with My Occasional Shortcuts)

5-6 slices thick cut bacon (streaky is my go-to, but pancetta works in a pinch, I tried turkey bacon once – it was…fine)
1 small onion, diced (yellow or white, or honestly, shallots if it’s what you’ve got left)
2-3 cloves garlic, minced (confession: I use the pre-chopped jar stuff when I’m already hungry)
3 cups chicken broth (store-bought is 100% fine, sometimes I use veggie broth if that’s all I have)
2 cups milk (whole if you want it richer, 2% works, I would not use skim…tried it once, don’t recommend)
1/2 cup heavy cream (totally optional, but it makes things extra cozy, so I almost always do it)
16 oz (about 500g) potato gnocchi (the shelf-stable kind from the pasta aisle; I like the De Cecco brand but my grandma swears by the cheapest one at Lidl)
1 1/2 cups sharp cheddar, grated (get the block and grate if you can, it melts nicer, but the bagged stuff is okay too)
1/2 teaspoon black pepper (I say “to taste” but honestly, I just do a few grinds)
1/2 teaspoon dried thyme (or Italian seasoning; whatever tickles your fancy)
Big handful baby spinach (kale works, or frozen if you must—just give it a quick thaw/squeeze)
Salt, as needed
Green onions or chives for topping (optional but I like a bit of green)

One-Pot Bacon Cheddar Gnocchi Soup – Cozy Dinner Recipe Idea

The (Imperfect but Delicious) Method

First: Fry up your bacon in a large pot or Dutch oven. Medium heat, standard sizzle. Let it get nice and crispy but not so burnt it shatters. (This is where I sneak a bit—bacon theft is allowed.) Scoop the bacon onto a paper towel. Save at least 2 tablespoons of bacon grease in the pot—ditch the rest (or not, your call).
Sauté onion and garlic in the bacon grease. Just a few minutes till soft and slightly golden. Don’t freak out if some bacon bits stick to the bottom—LOADS of flavor there, trust me.
Add broth, milk, and cream. Scrape up any tasty brown bits from the pot. Bring to a gentle simmer (not an angry boil!).
Toss in your gnocchi. Let them float around in there for about 4 minutes, give or take. They’ll start popping up to the top when they’re ready. And if you forget and leave them a touch too long, they get super tender so it’s not the end of the world.
Drop in the cheddar and black pepper + thyme. Stir slowly. It might look a bit odd at this stage—cheese clumps, slightly separated, don’t worry. It comes together.
Stir spinach in last and let it wilt. (Give it a minute—it always looks like way too much at first, but it disappears.)
Return the bacon (reserve a sprinkle for on top if you’re fancy). Taste for salt. On second thought, let it sit for 5 minutes if you can stand it.
Ladle into bowls, top with chives or extra bacon. Eat immediately, preferably in PJs or fuzzy socks.

Notes I Learned the Hard Way

This is hearty. Honestly, sometimes we treat it more like a stew.)
If you use pre-shredded cheese, it doesn’t melt as smooth. But it’s way faster. Your call!
Fresh gnocchi cooks even faster—watch it, or else you’ll have mashed potato soup (not always a bad thing?)
Reheats nicely, but stir well. It thickens up in the fridge (sometimes I splash in more broth or just leave it as is).

Variations I’ve Actually Tried (Some More Than Once)

Added cooked chicken: hearty, not bad for extra protein.
Broccoli instead of spinach: delicious! Kids were skeptical, but they caved.
Vegetarian: Skipped bacon, added smoked paprika for a bit of something. Missed the bacon crunch, but still tasty.
Cauliflower gnocchi: Tried it once. Never again. Texture got weird and mushy. You live, you learn?

What You Need (But There’s Always a Workaround)

Large pot or Dutch oven (I use my blue enamel one – got it from a charity shop, best five pounds ever spent)
Sharp knife and chopping board
Ladle (ok, just use a mug if you can’t find yours, it happens)

Honestly don’t get hung up on the gear. Use what you have. The soup won’t judge.

How To Store (If It Lasts That Long…)

Let cool and pop in a sealed container in the fridge—good for up to 3 days. Though honestly, in my house it never makes it past day one. If you do get leftovers, it’s lovely for a lunch thermos. Add a splash of milk or broth when reheating if you like it looser.

How I Like to Serve It

Just bowls and spoons is fine, but my sister insists on little bread rolls for dipping. Sometimes we even get fancy and crumble a few crisps on top—don’t knock it till you try. Friday movie night? This pot sits in the middle of the table and we just go at it.

A Few Things I’ve Learned the Hard Way (Pro Tips, Kind Of)

Don’t rush the cheese step. I tried dumping it all in at once (impatience strikes again)—big clumpy mess. Sprinkle and stir, life lesson.
If you leave the gnocchi to boil unsupervised, it will basically grow. Stay in the room (a mistake I made while chasing the dog outside…)
Actually, I find it works better if you let it rest five minutes before eating. Flavors meld! My grandmother was right (again).

FAQs: Real Questions From My Inbox (and DMs!)

Can I freeze leftovers?: You can, but the texture changes. Gnocchi gets a bit soft-mushy when thawed—not my thing, but if you’re not too fussy, go for it.
I’m lactose intolerant, any swaps?: Sure! I’ve tried it with Oatly Barista and lactose-free cheddar; not exactly the same, but still very cozy. Use olive oil instead of bacon grease if you skip the bacon.
Is this soup kid-friendly?: Usually! Mine eat it, though sometimes pick out the green bits (raises eyebrow). No one notices if you chop spinach super small.
Can I prep ahead?: Mostly, yes. Fry bacon and chop veg; best to cook gnocchi just before eating, though.
Gnocchi recommendation?: I like De Cecco (here’s the one I use) but really, any store brand usually does the trick. Don’t sweat it;
price doesn’t always mean better here.
Is there a vegan version?: Hmm, I haven’t nailed a great vegan swap (yet), but you could try coconut cream plus lots of nutritional yeast. Don’t quote me!

P.S. If you love gnocchi and want to get adventurous, check out homemade gnocchi guides like this one—though honestly, I’m still team store-bought most weeknights.

One last thing: Does soup count as a meal? In my book, yes—but we had a family debate about it over this very pot one night, so clearly not everyone agrees…(If you need a dessert after, I suggest something simple like chocolate chip cookies from this fantastic blog.)

Anyway, if you try this, let me know how it goes. Or if you accidentally invent a better version, I wanna hear about that too. Cheers!

One-Pot Bacon Cheddar Gnocchi Soup – Cozy Dinner Recipe Idea