There’s something magical about a bowl of Cheddar Gnocchi Soup on a chilly evening—it’s like a hug in a pot, rich and comforting with every spoonful. I first stumbled upon this recipe when trying to jazz up our usual broccoli cheddar soup, and wow, did those pillowy gnocchi make all the difference! Now, it’s a go-to in our house, especially when the kids need warming up after soccer practice. The combination of sharp cheddar, tender vegetables, and those little potato dumplings is downright irresistible. Trust me, once you try it, you’ll be hooked just like we are!
Table of Contents
Table of Contents
Why You’ll Love This Cheddar Gnocchi Soup
Okay, let me count the ways this soup will steal your heart (and probably become your new winter staple)!
- That dreamy texture – The combination of melted cheddar and half-and-half creates the creamiest, most luxurious broth you can imagine. It’s like a cozy blanket for your taste buds!
- One-pot wonder – From sautéing to simmering, everything happens in a single pot. Fewer dishes? Yes please!
- Endless customization – Feeling fancy? Add crispy bacon. Going meatless? Skip it! The recipe is your playground – I’ve even thrown in leftover roasted chicken with great results.
- Quick comfort – From chopping to serving in about 35 minutes flat. Perfect for when hunger (or kids) won’t wait!
Seriously, what’s not to love? It’s comfort food that tastes like it took hours but comes together in a snap.
Ingredients for Cheddar Gnocchi Soup
Here’s what you’ll need to make this cozy, cheesy masterpiece. Trust me, every ingredient plays a role in creating that perfect balance of flavors and textures we love so much!
- 4 tbsp butter – the foundation for sautéing our veggies (salted or unsalted works, but I prefer unsalted to control the saltiness)
- 1 medium yellow onion, diced – about 1 cup, and yes, I always shed a few tears while chopping!
- 2 carrots, peeled and diced – or grated if you prefer a smoother texture (my kids never notice the carrots when I grate them)
- 2 stalks celery, diced – adds that wonderful depth of flavor
- 3 cloves garlic, minced – because what’s soup without garlic?
- 4 cups chicken broth – or vegetable broth if you’re going meatless
- 1 lb (16 oz) potato gnocchi – shelf-stable or refrigerated both work great
- 2 cups half-and-half – or mix 1 cup milk with 1 cup heavy cream if that’s what you have
- 1 tbsp cornstarch + 1 tbsp water (optional) – for when you want that extra luxurious thickness
- 2 cups sharp cheddar, freshly grated – please, please grate it yourself! Pre-shredded just doesn’t melt the same
- Seasonings: 1 tsp mustard powder (my secret weapon for extra cheesy flavor), ½ tsp paprika, plus salt & pepper to taste
- Optional: 1 cup chopped broccoli florets or ½ cup cooked bacon crumbles – because everything’s better with bacon, right?
See? Nothing too fancy, just simple ingredients that come together to create something truly special. Now let’s get cooking!
How to Make Cheddar Gnocchi Soup
Okay, let’s dive into making this dreamy soup! I’ll walk you through each step with all my little tricks to ensure it turns out perfectly creamy and delicious every time. Don’t worry – it’s way easier than it looks, and the whole process takes less time than my kids take to argue about which show to watch!
Sauté the Vegetables
First things first – grab your favorite big pot (I use my well-loved Dutch oven) and melt the butter over medium heat. You’ll know it’s ready when those little bubbles start to dance. Now, toss in your diced onions, carrots, and celery – the classic trio we call “mirepoix” if we’re feeling fancy. I always give them a good stir to coat them in that golden butter.
Here’s my secret: Don’t rush this step! Let them cook for about 5-7 minutes, stirring occasionally, until the onions turn translucent and the carrots just start to soften. That’s when you add the garlic – just 1 minute of cooking is enough to make your kitchen smell amazing without burning it. Burnt garlic is the worst, right?
Simmer the Broth
Now, pour in that chicken broth along with the mustard powder and paprika. Crank up the heat to bring everything to a boil – you’ll see those bubbles forming around the edges of the pot first. Once it’s boiling, immediately reduce the heat to a gentle simmer. This is where the magic happens as the flavors meld together.
Let it bubble away for about 10 minutes – you’re waiting until the carrots are tender enough to easily pierce with a fork. If you’re adding broccoli (my kids actually eat it this way!), toss it in now so it cooks in the flavorful broth. I usually check doneness by fishing out a carrot piece – it should be soft but still hold its shape.
Add the Gnocchi
Time for the star of the show! Gently stir in your gnocchi – no need to thaw if using frozen, just add them straight in. They’ll sink at first, but don’t panic! In about 3-4 minutes (or according to your package directions), they’ll start floating to the surface like little potato pillows. That’s your cue they’re perfectly cooked.
Pro tip: Resist the urge to stir too much once they float – gnocchi can get mushy if handled roughly. Just give an occasional gentle stir to make sure nothing’s sticking to the bottom.
Finish with Cream and Cheese
This is where things get really exciting! First, stir in the half-and-half (or your milk/cream combo). If you want a thicker soup, now’s the time to whisk in that cornstarch slurry – it’ll thicken up almost immediately as it bubbles for about a minute.
Now, the most important step: turn off the heat. I mean it – step away from that burner! Adding cheese to boiling liquid is a one-way ticket to grainy soup city. Instead, add your freshly grated cheddar a handful at a time, stirring until fully melted before adding more. The residual heat is perfect for getting that velvety smooth texture we all crave.
Give it a taste – does it need more salt? A crack of black pepper? Now’s your chance to adjust. And there you have it – the most comforting bowl of cheesy goodness you’ll ever make! Follow us on Facebook for more kitchen adventures!
Expert Tips for Perfect Cheddar Gnocchi Soup
After making this soup more times than I can count, here are my foolproof tricks for restaurant-quality results every time:
- Grate your own cheese – Those pre-shredded bags contain anti-caking agents that make your soup grainy. A little elbow grease with a box grater makes all the difference in achieving that silky texture.
- Cornstarch is your friend – If your soup seems too thin after adding the dairy, don’t panic! That 1:1 cornstarch-water slurry thickens it beautifully without altering the flavor.
- Garnish with personality – A sprinkle of extra shredded cheddar, crispy bacon bits, or fresh chives turn each bowl into something special. My kids love when I make “confetti soup” with all three!
- Temperature matters – Always remove the pot from heat before adding cheese, and let it melt gradually. Impatience here leads to clumpy disappointment!
Creamy Cheddar Gnocchi Soup Recipe in Just 35 Minutes
A rich, velvety broccoli-cheddar style soup upgraded with pillowy potato gnocchi to make it a full meal.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 4 tbsp butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced (or grated for smoother texture)
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 lb (16 oz) potato gnocchi (shelf-stable or refrigerated)
- 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, if you want it thicker)
- 2 cups sharp cheddar cheese, freshly grated (do not use pre-shredded)
- Seasonings: 1 tsp mustard powder (enhances cheese flavor), ½ tsp paprika, salt & pepper to taste.
- Optional additions: 1 cup chopped broccoli florets or ½ cup cooked crumbled bacon.
Instructions
- Sauté Veggies: Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Simmer: Pour in the chicken broth, mustard powder, and paprika. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are completely tender.
- Note: If adding broccoli, add it now so it cooks with the broth.
- Cook Gnocchi: Add the gnocchi to the pot. Simmer for 3–4 minutes (or according to package instructions) until they float to the top and are tender.
- Make it Creamy: Stir in the half-and-half. If you prefer a thicker soup, stir in your cornstarch slurry now and let it bubble for 1 minute.
- Melt Cheese: Remove the pot from the heat (crucial step to prevent curdling). Stir in the grated cheddar cheese a handful at a time until smooth and melted.
- Serve: Taste and add salt/pepper. Top with bacon bits or chives if desired.
Notes
- Use freshly grated cheddar cheese for best results.
- Do not add cheese while the pot is on heat to prevent curdling.
- Adjust thickness with cornstarch slurry if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Variations to Try
Oh, the fun we can have with this soup! Here are my favorite twists to keep things exciting:
- Bacon Boost – Stir in ½ cup crumbled cooked bacon (because let’s be honest, bacon makes everything better).
- Chicken Addition – Toss in 1 cup shredded rotisserie chicken for extra protein – it’s a meal all on its own!
- Green Goodness – Swap broccoli for fresh spinach (just wilt it in at the end) or even kale if you’re feeling virtuous.
- Spicy Kick – Add a pinch of cayenne or a dash of hot sauce for those who like it with a little heat.
The best part? No matter how you tweak it, it’s always delicious! If you enjoy creamy soups, you might also love our recipe for creamy loaded potato soup.
Serving Suggestions
This soup is a meal all on its own, but oh, the things you can pair with it! My absolute favorite? A warm, crusty baguette for dipping – those cheesy, buttery bites are pure heaven. For something lighter, a simple green salad with tangy vinaigrette cuts through the richness perfectly. And if we’re feeling extra indulgent, I’ll sometimes serve it in bread bowls – messy, yes, but so worth it!
Storing and Reheating
Leftovers? Lucky you! This soup keeps beautifully in the fridge for 3-4 days in an airtight container. Just be warned – the gnocchi will soak up some broth as it sits, so you might need to splash in a little extra milk when reheating. I always reheat gently on the stovetop over low heat, stirring often to prevent scorching. If you must microwave (no judgment!), do it in 30-second bursts with frequent stirring. Freezing? Not ideal – dairy-based soups can get grainy, but if you must, freeze without the gnocchi and add fresh ones when reheating! If you are looking for other great soup ideas, check out our chicken gnocchi soup recipe.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on 6 servings): about 450 calories, 15g protein, and that glorious 25g of fat that makes it so satisfying! Remember, these are estimates – your exact numbers will dance a bit depending on your cheese brand, gnocchi type, and whether you go wild with the bacon topping. Nutrition labels are guidelines, not gospel – the important thing is how happy this soup makes your belly!
Common Questions About Cheddar Gnocchi Soup
I’ve gotten so many great questions about this soup over the years – let me share the answers to the ones that pop up most often!
Why did my cheese curdle in the soup?
Oh no! This usually happens when cheese meets boiling liquid. The key is to always remove the pot from heat before adding cheese. High heat makes dairy proteins tighten up and separate – not what we want! Also, grating your own cheese helps (those pre-shredded bags have weird coatings). If disaster strikes, try blending the soup to smooth it out – it’s saved my dinner more than once!
Can I use different gnocchi?
Absolutely! While potato gnocchi is classic, I’ve had great results with cauliflower gnocchi (just add them frozen) or even ricotta gnocchi for extra richness. Just adjust cooking time based on package directions. No gnocchi? Penne pasta works in a pinch – though you’ll miss those pillowy bites! For another great pasta dish, see our recipe for flank steak creamy orzo.
How do I make this vegetarian?
Easy peasy! Swap chicken broth for vegetable broth (I like the “no chicken” kind for deeper flavor). Skip the bacon or use mushroom “bacon” bits instead. The soup still tastes incredibly rich thanks to all that cheddar – my vegetarian friends never feel like they’re missing out!
Got more questions? Drop them in the comments – I love helping troubleshoot kitchen adventures!
