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BACON CHEDDAR GNOCCHI SOUP An Easy Mock Potato Soup
#soup #gnocchi #catherinesplates
Today's Recipe: https://catherinesplates.com/bacon-cheddar-gnocchi-soup/
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0:00
Hello everyone, welcome back. Today is
0:02
soup day and I am going to show you how
0:05
to make a bacon cheddar
0:08
soup. Now, this is a mock version of a
0:11
potato soup. And aki is a little formed
0:16
kind of like of a dumpling that has
0:18
potato in it and it's nice and pillowy
0:20
and soft. And when you pick them up from
0:23
the store and you cook them, it takes no
0:25
time at all to make it. And that's why
0:27
we're calling this like a mock version
0:28
of a potato soup. You don't have to peel
0:31
your potatoes, chop your potatoes, cook
0:33
them for a long time. Woo! This soup is
0:36
going to come together quickly. And
0:38
we're going to start off with the first
0:39
layer of flavor, bacon. Now, we're going
0:43
to cook our soup in a large Dutch oven
0:46
or a large soup pot, whatever you have.
0:49
That's the only vessel we are going to
0:51
be using today. And we're going to go
0:53
ahead and get that onto a medium heat.
0:58
And we're going to place six pieces of
1:00
bacon in the pan here. I'm just going to
1:03
lay them in there.
1:07
Now, we're going to need the bacon
1:09
grease, and we're also going to need the
1:11
bacon once it's nice and crisp up at the
1:14
end of the recipe. So, it's going to
1:17
serve two parts to this recipe.
1:25
Keep pushing them in.
1:27
All right. Now, once they start getting
1:29
nice and crispy on one side, we'll flip
1:32
them over and crisp them on the other
1:34
side.
1:37
All right. I'm going to start turning
1:38
the bacon.
1:41
Y'all, this is the longest part of the
1:43
recipe right here. Once you get the
1:44
bacon done, everything else comes
1:46
together pretty quickly.
1:49
Look at that.
1:54
All right, pulling all of my crispy
1:56
bacon out.
1:59
Now, while the oil is still hot, we're
2:02
going to leave it in the pan here as
2:04
flavor for our soup.
2:07
We're going to take one yellow onion
2:10
that I diced up, and we're going to add
2:12
it. And we're going to cook it down for
2:14
a few minutes so it gets nice and soft
2:17
and lightly browned.
2:22
We got some garlic there we're going to
2:23
save.
2:31
All right, our onions are done and
2:33
they're looking really good in there.
2:34
We're going to add in about two cloves
2:37
of minced garlic
2:40
and then we'll mix that in for one
2:41
minute.
2:47
[Music]
2:48
We are getting some flavors going on in
2:51
here.
2:55
I love potato soup. I love this fast
2:59
version, too. I love though. I like to
3:03
make it in skillet meals. Oh, those are
3:05
so good. They absorb all the flavors cuz
3:09
they're little pillowy goodness. Right.
3:12
All right. Now, what I'm going to do,
3:15
add in two tablespoons of flour.
3:19
We're going to create a r.
3:24
And we're going to add in one tablespoon
3:26
of butter because we've already got some
3:28
bacon grease in there. Probably about a
3:30
tablespoon. So, when you make a r, you
3:33
want equal portions
3:35
of your butter or grease to the flour.
3:40
We're going to cook this down for 2
3:41
minutes.
3:43
That'll help melt that butter into the
3:45
flour and the onions and it'll cook out
3:48
that rawness from the flour.
3:54
Now, the rue will make a delicious
3:56
creaminess to our soup,
3:59
which will be nice. All right. Now,
4:02
we're going to add in four cups of
4:05
chicken broth. Now, I have very low
4:07
sodium. That way, we can adjust the
4:09
seasonings later. So, I'm going to
4:11
slowly add it in.
4:17
Make sure it's well combined.
4:19
All right, we're going to go grab a
4:21
whisk.
4:22
All right, I'm using a silicone whisk so
4:25
I don't tear up my enameled pots here.
4:29
Now, we're going to put this on a high
4:31
heat and bring it to a boil.
4:34
after we get it all in. I want to make
4:37
sure the flour is incorporated so we
4:39
don't have the lumps other than the
4:42
onions.
4:49
Okay, we've got a simmer going.
4:52
We're going to add one cup of heavy
4:55
whipping cream.
4:59
And then we're going to start seasoning
5:00
this up. I've got half a teaspoon of
5:03
garlic powder, half a teaspoon of onion
5:05
powder, half a teaspoon of smoked
5:08
paprika, 1/4 teaspoon of black pepper.
5:11
We're going to add that. And then I'm
5:12
going to add the salt separately.
5:16
I'm going to crack it in.
5:23
[Applause]
5:27
And then grab a spoon and give it a
5:30
taste.
5:32
I'm not going to overs salt because we
5:34
do have cheese going in our soup later.
5:38
We don't want to over overs salt it.
5:44
That's a good brothy soup right there.
5:47
I'm going to add a little bit more salt
5:49
and we're going to talk about that.
5:52
That looks good right there.
5:55
And you can adjust the seasonings later
5:57
if you want. All right.
6:00
I'm using this right here. We got a
6:02
pound of potato. These are pillowy
6:06
Italian dumplings
6:09
and they're made with 85% potato. This
6:13
box right here was made in Italy. So,
6:15
we're going to go ahead and open this
6:16
up. Oh, and we're going to place it into
6:18
our soup.
6:21
Now, I find this in the pasta aisle of
6:25
your store,
6:28
and they look like this. Come on up.
6:31
All right. So, I just opened up the
6:33
package here.
6:36
These are what these littlekies look
6:37
like. You can make your own homemade if
6:40
you want. Also, I'm going to take this
6:42
out.
6:43
We ought to do that one. Make some
6:45
homemade.
6:45
Yeah. If you want to see that, let us
6:47
know. We'll make them for you.
6:51
I love them.
6:54
All right. Come on in.
6:57
one pound.
7:00
These take about 3 to 5 minutes to cook
7:02
through.
7:07
Now, once they're cooked through, they
7:09
should start floating on top of the soup
7:11
and they'll be nice and pillowy. And we
7:14
got a few more things to add to it. We
7:17
should be done.
7:18
Time to eat.
7:20
Yeah. Grab a bowl and a spoon.
7:23
Now, while this soup is cooking until
7:26
the are done, we're going to go ahead
7:28
and grate some cheese. I've got sharp
7:31
cheddar cheese, eight ounces.
7:35
We'll get that ready to go.
7:39
Now, it's been sitting out, so it's
7:41
going to
7:42
be a little soft.
7:46
Get my little holder there.
7:54
There we go.
7:56
Help it out.
8:01
Okay, this soup is smelling delicious.
8:06
Got my cheese
8:09
and we're going to add it all in. I'm
8:11
going to put some in. Stir it in. Put
8:13
some more in. Stir it in.
8:27
Stir that in.
8:30
You can see those floating at the top
8:33
there.
8:35
We're going to give it some color.
8:40
That looks good. Yum.
8:47
We're going to put spinach in.
8:50
We're going to let it wilt on in there.
8:53
Another little handful.
8:58
You certainly can leave it out if you
9:00
want to. We're add it in.
9:04
Let that welt down in there. We're going
9:06
to give it a try. Taste for any more
9:09
salt seasoning.
9:12
And we got the bacon.
9:14
Now, you can add the bacon into your
9:16
soup if you want to do that, but I'm
9:18
going to crumble it on top of my bowl.
9:22
That's how we like it.
9:25
Let me bowl this up, put some bacon on
9:27
it, and I'm going to give it a try. Let
9:29
you know how those are. All right. What
9:32
do y'all think? Oh,
9:36
love this for the fall. Got the bacon,
9:41
spinach,
9:43
and we have the
9:46
Oh, get it. There it is. And that
9:48
delicious
9:51
soup creaminess right there. Here's my
9:54
bite.
10:04
Those
10:11
neokis are like little puffs of
10:14
goodness. Absorbs all those flavors.
10:19
M. That creamy broth that we built
10:24
and that bacon that adds nice little
10:26
saltiness to the dish.
10:29
That's our mock version of potato soup.
10:35
Mhm.
10:38
All right, you guys. Have you ever heard
10:39
of before? Let me know if you want to
10:42
make my mock version of potato soup.
10:44
This is the bacon cheddari
10:48
soup,
10:50
and it's delicious. All right, you guys.
10:53
I'll see y'all on the next episode. Bye.
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