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Loaded Baked Potato Gnocchi Soup

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This creamy, cheesy soup combines all the flavors of a loaded baked potato with pillowy gnocchi for a cozy, comforting fall dinner. Smoky bacon, sharp cheddar, and tender potatoes make every spoonful irresistible and perfect for chilly nights.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium russet potatoes (about 1.5 lbs), peeled and diced
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 cups whole milk
  • 1 pound potato gnocchi (shelf-stable or homemade)
  • 1/2 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup chives, thinly sliced
  • Kosher salt and black pepper, to taste
  • Optional toppings: extra shredded cheese, crumbled bacon, sour cream dollop, fresh chives or green onions

Instructions

  1. In a large soup pot or Dutch oven, cook the chopped bacon over medium heat for 7-8 minutes until crispy. Remove bacon with a slotted spoon and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add butter to the pot with the reserved bacon fat. Once melted, add diced onion and a generous pinch of salt. Sauté for 5-6 minutes until translucent. Stir in minced garlic and cook for 1 minute.
  3. Add diced potatoes and pour in the chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until potatoes are fork-tender, stirring occasionally.
  4. Optional: Carefully blend about half the soup using an immersion blender (or transfer 2-3 cups to a stand blender and blend, then return to the pot) for a creamy texture.
  5. Pour in the milk and bring back to a gentle simmer. Add the gnocchi and cook for 3-4 minutes, or until they float to the top and are tender.
  6. Reduce heat to low. Stir in sour cream and shredded cheddar cheese until melted and smooth. Taste and season with salt and black pepper as needed. Fold in most of the crispy bacon (save some for topping) and half the chives.
  7. Ladle soup into bowls and top with extra cheese, bacon, chives, and a dollop of sour cream if desired. Serve hot.

Notes

For a vegetarian version, skip the bacon and use vegetable broth; add smoked paprika for a smoky flavor. Use gluten-free gnocchi for a gluten-free option. Add extra veggies like spinach or corn for variety. If the soup gets too thick, add a splash of broth or milk. Add gnocchi just before serving to prevent them from getting mushy.

Nutrition

Keywords: loaded baked potato soup, gnocchi soup, fall dinner, comfort food, creamy soup, bacon, cheddar, potato soup, easy soup recipe

Find it online: https://blairrecipes.com/loaded-baked-potato-gnocchi-soup-recipe-easy-cozy-fall-dinner/