Gnocchi Soup with Cheddar and Bacon (made in a slow cooker) is like a big bowl of love on a cold winter's day. Serve this thick and creamy soup with a side salad and garlic bread and your dinner is a winner!
With soup season is upon us, I'd like to invite you to try some of the other delicious soup recipes I have on my site. Recipes such as, Italian Sausage, Fennel and White Bean Soup, Quick and Easy Baked Bean Soup, Egg Roll Soup with Ground Pork and Cabbage, Chicken Noodle Soup with Leeks and Kale, and German Onion Soup with Bratwurst and Pretzel Roll Croutons.
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Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Cooking tools and equipment needed:
- How this recipe came to be:
- Swap-out and add-in suggestions:
- Can this gnocchi soup with cheddar and bacon be made on the stovetop?
- Does this soup freeze well?
- What are potato gnocchi?
- Where are potato gnocchi located in the grocery store?
- Can additional protein be added to this soup?
- Why add vinegar to this cheesy soup serving?
- What to serve alongside this cheesy gnocchi soup:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
POTATO GNOCCHI - Pronounced (nyoh-kee), are soft Italian dumplings typically made using cooked potatoes, but can also be made using ricotta cheese.
CARROTS - I love having carrots in soup. Not only do they lend a bright pop of color, but they also add a light touch of sweetness.
You'll need approximately 1 cup of diced carrots.
CELERY - The same is true for celery. Soups of any kind always benefit from the addition of celery for flavor brightness and balance.
This recipe calls for approximately 1 cup of finely diced celery. However, you can add more (or less), depending on your preference.
ONION - Feel free to use whatever kind of onion you have on hand. I used one yellow onion and half of a red onion. In all, you'll need approximately 1 cup of diced onion. Use what you have.
BACON - I used ½ pound of regular sliced bacon, cut into 1" small pieces. Bacon is optional in this recipe, but it adds a lovely smoky flavor to the finished soup.
You'll need to cook the bacon (and drain it) to your preferred level of crispness in a skillet before adding it to the slow cooker.
CHICKEN BROTH - I always purchase low-sodium or no-sodium chicken broth (or stock) if I'm not using homemade broth.
If the chicken broth (or stock) you're using isn't the low (or no-sodium) variety, please limit the amount of kosher salt written in the recipe card until you've had a chance to taste the nearly completed soup.
Remember, adding additional salt is easy, but taking it out is impossible.
BAY LEAVES - Bay leaves give a long-cooked, homestyle flavor to just about any savory soup, stew, or even chowder. If you're not familiar with using bay leaves in your cooking, I urge you to try them.
The only caution I have for you is to remember to remove the spent leaves from the soup before serving. The leaves are not edible and are only used for flavoring.
GARLIC POWDER - I love the addition of garlic in this recipe. It amps up the savory flavor of this creamy soup and adds greater depth and complexity. You can omit this ingredient if you like, but I highly recommend keeping it.
DRIED THYME - This woodsy, earthy herb brings that home-cooked flavor to this cheesy, hearty soup.
I used dried thyme leaves, crushed in the palm of my hand to release more flavor, but you can also use ground thyme if that's what you have on hand.
CHILI FLAKES - Just a touch of red chili flakes is all you need to give this soup a slight kick. If you like things really hot and spicy, feel free to adjust the amount of chili flakes you add to suit your tastes.
As with the dried thyme leaves, I also lightly crush the chili flakes before adding them to the cooker for that little extra pinch of flavor.
HALF AND HALF - This ingredient helps this potato gnocchi soup become more viscous and delicious when combined with the melted cheese. Half-and-half also lends the decadent, creamy flavor and texture that cheesy winter soups are known for.
CHEDDAR CHEESE - I used sharp cheddar in this recipe, but you can use mild cheddar if you prefer. I urge you, however, to grate your own cheese from a block rather than purchasing pre-shredded cheese in a bag.
Grating your own cheese will add a creamier texture and better flavor to the end result.
APPLE CIDER VINEGAR - This ingredient may surprise you a little, but it's the acidic component that balances and brightens the final flavor of the soup from the richness of the half and half, cheese, and bacon.
See the swap-out section below for alternative options.
BLACK PEPPER - I always like to use freshly ground and cracked black pepper corns in all my savory cooking. The flavor of freshly ground is far superior to pre-cracked black pepper that's been sitting on a grocery store shelf for who knows how long.
KOSHER SALT - I use kosher salt in all my cooking and baking. If you use iodized table salt, please note the gray box below.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Cooking tools and equipment needed:
- 7-quart slow cooker or Dutch oven
- slow cooker liners (optional)
- cheese grater or box grater
- measuring cups and spoons
- large skillet
- chef's knife
- vegetable peeler
- cutting board
- wooden spoon
- soup ladle
How this recipe came to be:
Full disclosure:
I was perusing my Pinterest home feed one day for winter recipe inspiration and came across this bacon-cheddar gnocchi soup from Haven of Recipes, which I knew I needed to try.
I adapted her recipe ever so slightly (mostly with different cooking techniques) and made this version of Gnocchi Soup with Cheddar and Bacon in the slow cooker, but you can also make it on the stovetop if you prefer.
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Swap-out and add-in suggestions:
The next time I make this soup, I think I'll add some frozen peas for an extra pop of color, texture, and flavor.
Not a fan of cheddar cheese? No problem, why not swap out Swiss or Monterey Jack for the cheddar? It's all good.
Feel free to omit the bacon if you're not a fan, or add some chopped rotisserie chicken or precooked sausage chunks before serving for added protein.
As a swap for the apple cider vinegar, feel free to use a teaspoon of lemon or lime juice, or any other type of vinegar you may have (except balsamic), or even a small splash of dry white wine would be delicious.
As a garnish, freshly chopped parsley or croutons would be a lovely touch to sprinkle over the soup before serving.
Can this gnocchi soup with cheddar and bacon be made on the stovetop?
It sure can.
Follow the same directions for the slow cooker. When using a Dutch oven, you can brown the bacon and sauté the vegetables right in the same pot, skipping the need for the skillet altogether. Continue with the recipe as written for the slow cooker, and set the heat to medium-low under the pot.
You'll need to keep a closer eye on the soup when cooking on the stovetop and stir it frequently so it doesn't burn on the bottom. Other than that, all the other instructions will remain the same.
Does this soup freeze well?
You bet!
Cool the soup completely and store any leftovers in an airtight freezer container or freezer bag (label and date) and freeze for up to 3 months.
Thaw in the refrigerator overnight and reheat, covered, on the stovetop or in the microwave.
What are potato gnocchi?
Soft Italian dumplings made with cooked, mashed potatoes and flour.
Where are potato gnocchi located in the grocery store?
Depending on the grocery store, they can be found in three different locations.
- In the dry pasta aisle
- In the refrigerated section
- In the frozen foods aisle
Can additional protein be added to this soup?
You bet.
If you'd like to add protein to this hearty, cheesy soup, by all means go for it. I suggest adding precooked protein.
Items like chopped rotisserie chicken, precooked and crumbled sausage, cooked and crumbled ground beef, turkey, or pork... You get the idea.
Why add vinegar to this cheesy soup serving?
The tiny touch of vinegar just before serving balances the richness of all the cheese and cream, giving the finished dish an extra, unexpected pop of flavor.
What to serve alongside this cheesy gnocchi soup:
I like to serve this cheesy gnocchi soup with a lovely green side salad and a warm homemade bread or roll.
Here are a few side dish recommendations I think you'll enjoy:
Fresh Fennel, Orange, and Blueberry Salad has a bright, refreshing flavor with contrasting textures ranging from crunchy to creamy and features flavor elements that pop with brightness. It's a winter salad that every-body craves.
This retro Avocado Orange Salad is delightfully healthy and delicious. And the orange poppy seed dressing is the perfect finishing touch.
Italian Herb Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. It's fast, easy, and super delicious!
Who wouldn't enjoy the flavor of light-as-air Garlic Rosemary Focaccia Muffins? These are easy to make and completely delicious to eat. You're going to love them!!
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Printable Recipe Card
Gnocchi Soup with Cheddar and Bacon
Equipment
- Dutch oven optional
- cheese grater optional
- box grater optional
Ingredients
- ½ pound bacon cut into 1" pieces
- 1 cup diced onion
- 1 cup diced celery
- 1 cup peeled and diced carrots
- 2 tablespoons butter I use salted
- 6 cups chicken broth I recommend using low-sodium
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder or to taste
- 1 teaspoon dried thyme leaves lightly crushed
- 2 medium-size bay leaves
- ½ teaspoon chili flakes or to taste, lightly crushed
- 2 packages (16 ounces each) potato gnocchi
- 2½ cups shredded sharp cheddar cheese
- 1 cup half-and-half
- 1 teaspoon apple cider vinegar
Instructions
- Brown the bacon in the skillet over medium/high heat until cooked to your preferred crispness. Drain if needed.Add the carrots, onion, and celery to the skillet along with the bacon and 2 tablespoons of butter. Add ½ salt and ½ teaspoon pepper. Stir and cook for 2-3 minutes to soften the vegetables slightly.
- Add the bacon and partially cooked vegetables in an even layer into the slow cooker, and set the heat to low.Pour the chicken broth into the cooker and add the garlic powder, thyme, chili flakes, bay leaves, and remaining salt and pepper.Add the gnocchi into the cooker and stir well to separate. Cover and cook for 4 hours.
- After 4 hours remove the lid and the spent bay leaves. Stir in the shredded cheese, half-and half, and the apple cider vinegar. Once the cheese has thoroughly melted, it's time to ladle into bowls and serve.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) this deliciously cheesy Italian potato dumpling soup as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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