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Bacon Cheddar Gnocchi Soup

An Easy Mock Version of Potato Soup. The creaminess alone will win you over.
Course: dinner, Fall Food, Main Course, Soup
Cuisine: American
Author: Catherine's Plates

Equipment

  • large Dutch Oven or soup pot
  • plate
  • cutting board & sharp knife
  • measuring cups & spoons
  • spatula
  • silicon whisk

Ingredients

  • 6 slices bacon, uncooked
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 TBS all purpose flour
  • 2 TBS butter
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 lb gnocchi (found in pasta aisle)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt (or to taste)
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups chopped fresh spinach

Instructions

  • In large Dutch Oven or large soup pot, crisp up 6 pieces of bacon. Remove crisp & browned bacon to a plate leaving the grease from the bacon in pot.
  • Add diced onion to pot with the bacon grease and cook for a few minutes until onions are softened and slightly browned. Add in garlic and cook for 1 additional minute.
  • Sprinkle flour over the onions & garlic. Add in butter and stir with a whisk for 1-2 minutes until butter has melted and a roux has formed.
  • Slowly pour in & whisk in chicken broth until flour has been incorporated and is smooth over high heat.
  • Stir in heavy whipping cream & seasonings. Taste to adjust the seasonings to your liking.
  • Add in the gnocchi & cook for 3-5 minutes until they start floating on top of the broth.
  • Reduce heat and slowly stir in the shredded cheese until it's all melted and the soup is smooth.
  • Stir in spinach until wilted. Allow to simmer for 5 minutes. You may stir in crisp bacon pieces or just add to individual bowls of soup.