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This cheeseburger gnocchi soup is super creamy, easy to make and filled with cheeseburger flavor!
Imagine your favorite drive thru burger transformed into a cozy, one pot masterpiece. This Cheeseburger Gnocchi Soup starts by browning your crispy bacon topping. Once that’s done, you can move onto the savory ground beef with a classic mirepoix of onions, carrots, and celery.
When the vegetables are tender and the garlic becomes fragrant, a simple roux of flour, tomato paste, and a tangy splash of yellow mustard creates a rich, flavor packed base. It’s a brilliant way to capture that nostalgic “special sauce” essence without the need for multiple pans or complicated techniques.
The magic happens when the chicken broth meets the heavy cream and sour cream. Creating a velvety, luxurious broth that coats every ingredient. Instead of traditional potatoes, soft and pillowy potato gnocchi are simmered directly in the soup, absorbing the savory flavors while adding a delightful chew.
To bring the “cheeseburger” experience home, the garnishes are non negotiable. Top each bowl with a sprinkle of extra cheddar, crispy crumbled bacon, a handful of sliced pickles and toasted sesame seeds.
If you like this recipe, you will also love my Viral Cheeseburger Onion Ring Roll or my Tortilla Cheeseburger Pie.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
One Pot Cheeseburger Gnocchi Soup
Equipment
Ingredients
- 8 slices bacon, cut into 2 inch pieces
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb (0.45 kg) ground beef
- 1/4 cup (30 g) all purpose flour
- 1 tbs tomato paste
- 1 tbs yellow mustard
- 1/2 tsp each garlic powder, onion powder + paprika
- salt + pepper, to taste
- 6 cups (1.40 l) low sodium chicken broth
- 17 oz (0.50 kg) mini potato gnocchi
- 2 scant cups (2 g) shredded cheddar cheese
- 1/2 cup (120 g) heavy cream
- 1/4 cup (55 g) sour cream
- Optional Toppings: diced pickles + toasted sesame seeds
Instructions
- To a large pot, on medium-high heat, add the bacon and cook until crispy. Transfer to a paper towel lined plate and set aside. Discard half of the bacon grease from the pot.
- On medium heat, sauté the onions, carrots and celery for 3-4 minutes. Stir i the garlic for 30 seconds. Next, add in the ground beef and break up the meat with a wooden spoon until no longer pink. Sprinkle in the flour and stir to coat for 1 minute. Add in the tomato paste and mustard and stir to coat. Sprinkle on the seasonings and salt and pepper to taste and stir to coat again. Slowly add in the broth while you stir Bring to a boil, then lower to the heat to a simmer and cover the pot and cook for 15 minutes. Toss in the gnocchi and cook until the gnocchi rises to the top of the soup.
- Remove the pot from the burner and mix in the shredded cheddar, heavy cream, and sour cream. To serve, top with more shredded cheese, the reserved bacon, pickles and sesame seeds.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Any potato gnocchi works here.
- You can also use beef broth instead of chicken broth.
- To make this GLUTEN FREE, you can use arrowroot powder or tapioca flour instead of all purpose flour.
- You can use ground pork or ground lamb instead of ground beef.
- You can use 2 medium diced potatoes instead of gnocchi.