This Loaded Potato Gnocchi Soup is filled with everything you love about a loaded baked potato. This bowl of comfort is perfect for lunch and satisfying enough for dinner.
Why you will love this
This soup is comfort food in a bowl. It's everything I love about a loaded baked potato - the creamy potato; melty cheese, smoky bacon, and cool sour cream. It's rich and satisfying... a meal by itself.
Loaded potato gnocchi soup is quick and easy to prepare. Quick-cooking gnocchi helps this soup come together faster than oven-baking a potato. With readily available ingredients, soup is a fuss-free way to get dinner on the table fast.
The toppings are the best part! I love to garnish this soup with all of my favorite baked potato toppings - cheese, bacon, sour cream, and scallions. Diced ham and chives are great options too!
If you love gnocchi, be sure to bookmark this easy 15-minute gnocchi carbonara.
- Chicken broth provides a lighter base for the soup. Vegetable broth can be substituted.
- Gnocchi are fluffy potato dumplings that give an unexpected twist to this loaded potato soup.
- Heavy cream adds richness and creaminess. Whole milk can also be used.
- Bacon - I prefer thick-cut bacon for a meaty bite.
Don't forget the garnishes. Add your go-to baked potato toppings like cheese, sour cream, and chives. The garnishes are the best part!
How to make
- Cook the bacon in a Dutch oven over medium heat until brown and crisp. Transfer the bacon to a paper towel-lined plate. Cool and chop. Set aside.
- Drain the bacon drippings, leaving one tablespoon in the pan. Add the diced onion and cook for 7-10 minutes until soft and translucent. Add the garlic and cook for another minute. Season with salt and pepper.
- Add the chicken broth and bring to a gentle boil.
- Add the gnocchi and simmer until the gnocchi float to the surface, about 2-3 minutes for pre-packaged; 3-4 minutes for frozen.
- Reduce the heat to low and stir in the cream.
- Add the cheese in batches, stirring until it is melted before adding more. Reserve some of the cheese for topping. Add back the bacon, reserving some for topping.
- Ladle into bowls and garnish with remaining bacon and cheese and sour cream and scallions.
Top your own soup bar - set out assorted baked potato toppings so everyone can customize their own bowl of loaded potato soup.
How to store and reheat
Store the soup in an airtight container in the refrigerator for 3-4 days. Store the toppings separately. Reheat in the microwave until hot. Garnish with toppings.
Shelf-stable or frozen gnocchi does not fall apart in this soup. Homemade gnocchi may fall apart if it isn't made with enough flour.
Gnocchi is not pasta. It is a dumpling made from potatoes. Gnocchi is often served with various sauces, similar to pasta.
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More soup recipes
Loaded Potato Gnocchi Soup
- 6-8 slices bacon
- 1 tablespoon bacon drippings (or olive oil)
- 1 large onion (diced small)
- 1 tablespoon minced garlic (about 3 cloves)
- ¼ teaspoon black pepper
- ¼ teaspoon Kosher salt (or to taste)
- 4 cups low-sodium chicken broth
- 1 pound gnocchi (shelf-stable or frozen)
- 1 cup heavy cream
- 8 ounces shredded cheddar cheese
- scallions (chopped, for garnish)
- sour cream (for garnish)
- In a dutch oven, cook the bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate. Let cool then chop. Set aside.
- Remove the bacon drippings, leaving one tablespoon in the pan. Add the diced onions and saute 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; 3-4 minutes for frozen or 2-3 minutes for pre-packaged.
- Reduce the heat to low and stir in the cream. Add the cheese in batches, stirring until melted before adding more. Reserve some of the cheese for garnishing. Stir in the bacon, reserving some for garnishing.
- Ladle the soup into bowls and garnish with remaining bacon, cheese, chopped scallions, and sour cream.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This was post was originally published in January 2019 and has been updated.