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Bacon Cheddar Gnocchi Soup Recipe
Warm up your kitchen with this delicious Bacon Cheddar Gnocchi Soup! It’s creamy, comforting, and brimming with flavors that feel like a warm hug on a chilly day. Perfect for sharing with family or enjoying as a hearty meal, this soup is easy to make and absolutely tantalizes your taste buds. Let’s dive in!
Why make this recipe
This Bacon Cheddar Gnocchi Soup is a fantastic choice for a cozy evening. The combination of crispy bacon, creamy cheddar cheese, and tender gnocchi creates a filling dish that warms you from the inside out. Plus, it’s an excellent way to use ingredients you might already have in your pantry and fridge, making it a convenient option for a weeknight dinner.
Ingredients
- 6 slices bacon, chopped
- 1 lb (454 g) potato gnocchi
- 2 cups (226 g) sharp cheddar cheese, shredded
- 4 cups (32 fl oz) chicken broth
- 1 ½ cups (12 fl oz) heavy cream (or half-and-half)
- 3 tbsps unsalted butter
- 3 tbsps all-purpose flour
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach (optional, for freshness)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional, for extra depth)
- 2 tbsps chopped fresh parsley (for garnish)
How to make it
- Crisp bacon in a spacious pot over medium heat until golden-brown and perfectly rendered, then transfer to a plate while reserving the flavorful drippings.
- Utilize the bacon fat to soften aromatic vegetables, creating a rich foundational layer for the soup’s complex flavor profile.
- Dust flour over the vegetable mixture, stirring consistently to craft a smooth thickening base that will provide substantial body to the soup.
- Methodically whisk chicken broth and heavy cream into the roux, ensuring a silky, lump-free liquid that forms the soup’s creamy foundation.
- Gently introduce gnocchi into the simmering broth, allowing them to cook tenderly and absorb the surrounding savory essence.
- Melt sharp cheddar cheese thoroughly into the soup, creating a luxurious, velvety texture that binds all ingredients together.
- Reintroduce the crispy bacon pieces, season with salt, pepper, and optional herbs. Garnish with additional cheese or fresh herbs before serving piping hot.
How to serve it
Serve this soup hot, ideally in a bowl topped with extra cheddar cheese and a sprinkle of fresh parsley. It pairs wonderfully with crusty bread or a light salad for a complete meal.
How to store it
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup in a pot over low heat, adding a splash of broth or cream to restore its creamy consistency.
Helpful tips
- Make sure to keep an eye on the bacon while it’s cooking; you want it crispy but not burnt.
- Stir the soup occasionally while simmering to prevent the gnocchi from sticking to the bottom of the pot.
- Adjust the thickness of the soup by adding more or less broth or cream to suit your preference.
Optional variations
- Feel free to add in vegetables like carrots or peas to enhance the nutrition of the soup.
- For a kick of heat, consider adding a pinch of red pepper flakes or using pepper jack cheese instead of cheddar.
Frequently asked questions
Can I use other types of cheese?
Yes, you can substitute with any cheese that melts well, such as mozzarella or gouda, but keep in mind that it may change the flavor profile.
Can I make this soup ahead of time?
Yes, the soup can be made a day in advance. Just reheat it on the stove gently before serving.
Is it possible to freeze this soup?
While you can freeze the soup, the gnocchi may become mushy once thawed. If you plan to freeze it, consider cooking the gnocchi separately and adding them just before serving.
This Bacon Cheddar Gnocchi Soup is sure to become a favorite in your household. Give it a try and enjoy every hearty spoonful!
Bacon Cheddar Gnocchi Soup
A creamy and comforting soup filled with bacon, cheddar cheese, and tender gnocchi, perfect for a cozy meal.
Ingredients
For the soup base
- 6 slices bacon, chopped Crispy bacon adds flavor to the soup.
- 1 lb potato gnocchi
- 4 cups chicken broth
- 1.5 cups heavy cream Or half-and-half for a lighter option.
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour This helps thicken the soup.
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby spinach Optional, for added freshness.
- 0.5 tsp salt Adjust to taste.
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika Optional, for extra depth.
For serving
- 2 tbsp chopped fresh parsley For garnish.
- 2 cups sharp cheddar cheese, shredded Add extra for topping.
Instructions
Cooking the Bacon
- Crisp bacon in a spacious pot over medium heat until golden-brown and perfectly rendered, then transfer to a plate while reserving the flavorful drippings.
Building the Soup Base
- Utilize the bacon fat to soften aromatic vegetables, creating a rich foundational layer for the soup's complex flavor profile.
- Dust flour over the vegetable mixture, stirring consistently to craft a smooth thickening base.
Adding the Liquids
- Methodically whisk chicken broth and heavy cream into the roux, ensuring a silky, lump-free liquid.
- Gently introduce gnocchi into the simmering broth, allowing them to cook tenderly.
Final Touches
- Melt sharp cheddar cheese thoroughly into the soup, creating a luxurious, velvety texture.
- Reintroduce the crispy bacon pieces, season with salt, pepper, and optional herbs. Garnish with additional cheese or fresh herbs before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low, adding broth or cream as needed. Optional vegetables include carrots or peas for nutrition enhancement. Adjust thickness with additional broth or cream.
