This Bacon Cheddar Gnocchi Soup is a cozy bowl of goodness! It’s creamy and filled with soft, tasty gnocchi, crispy bacon, and melted cheddar cheese. Yum!
I love how this soup makes chilly days feel warm and cheerful. Plus, who can resist the combo of bacon and cheese? It’s like a hug in a bowl! 🥣
Key Ingredients & Substitutions
Bacon: The crispy bacon adds a smoky flavor. You can use turkey bacon for a lighter version or even omit it for a vegetarian alternative. I love thick-cut bacon for extra crunch!
Gnocchi: Store-bought gnocchi is super convenient, but feel free to use homemade for a special touch. You can also swap it with pasta like small shells or even dumplings if gnocchi isn’t available.
Cheddar Cheese: Sharp cheddar gives great flavor. If you want a milder taste, go for medium cheddar or a blend. For something different, try smoked gouda or mozzarella for a unique twist.
Milk: Whole milk keeps it creamy, but you can use plant-based milk like almond or oat milk for a dairy-free version. Just make sure they’re unsweetened to avoid unwanted flavors!
Spinach: Fresh spinach wilts beautifully, but you can substitute it with kale or even frozen spinach. Just remember to thaw and drain the frozen spinach well before adding it!
How Do I Make My Soup Creamy Without It Curdling?
To keep your soup creamy, avoid boiling the mixture after adding milk or cheese. Here’s how you can ensure smooth results:
- After making the roux, slowly whisk in the chicken broth over medium heat.
- Once thickened, lower the heat when adding the milk. Stir gently to combine.
- When adding cheese, ensure it’s at room temperature for better melting.
- Always add cheese off the heat or on low to prevent curdling.
By following these steps, your soup will stay creamy, with no lumps or curdling issues!
How to Make Bacon Cheddar Gnocchi Soup
Ingredients You’ll Need:
For The Soup:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for creamier soup)
- 1 pound potato gnocchi (store-bought or homemade)
- 2 cups sharp cheddar cheese, shredded
- 2 cups fresh baby spinach, chopped
- 1/2 cup diced red bell pepper (optional)
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a slight kick)
How Much Time Will You Need?
This delicious Bacon Cheddar Gnocchi Soup will take about 30 minutes to prepare. You’ll spend around 10 minutes cooking and prepping your ingredients and about 20 minutes simmering and finishing the soup. Perfect for a cozy meal without spending all day in the kitchen!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. This usually takes about 5-7 minutes. When the bacon is nice and golden, use a slotted spoon to remove it from the pot and set it aside. Leave the bacon fat in the pot for flavor!
2. Sauté the Onions and Garlic:
Next, add the chopped onion to the pot with the bacon fat. Sauté for about 5 minutes or until the onion is soft and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring gently to avoid burning.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture in the pot. Stir continuously for about 1-2 minutes to cook out the raw flour taste and create a roux. This will help thicken your soup.
4. Add Chicken Broth:
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it thickens slightly.
5. Stir in the Milk:
Now, stir in the whole milk or half-and-half. Keep heating the soup until it’s warm but not boiling—this keeps it creamy and delicious!
6. Cook the Gnocchi:
Add the gnocchi to the pot and cook according to the package instructions, usually around 2-3 minutes until they float to the surface. This tells you they’re ready!
7. Melt the Cheese:
Reduce the heat to low, then gradually stir in the shredded cheddar cheese until it melts and makes the soup smooth and creamy.
8. Add Spinach and Bell Pepper:
Stir in the chopped spinach and the optional red bell pepper. Cook just until the spinach wilts, which should only take about 1-2 minutes.
9. Reintroduce the Bacon:
Toss half of the crispy bacon back into the soup, saving the rest for garnish later. This adds extra flavor!
10. Season it Up:
Season the soup generously with salt, pepper, and red pepper flakes if you’re feeling adventurous. Give it a taste and adjust seasoning to your liking.
11. Serve and Enjoy:
Serve the soup hot, garnished with the remaining crispy bacon and additional shredded cheddar cheese if desired. Enjoy your creamy, comforting Bacon Cheddar Gnocchi Soup!
Can I Use Gluten-Free Flour for the Roux?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure to check the specific brand’s instructions for any adjustments needed, as some mixtures may require less flour or a different cooking time.
Can I Make This Soup Vegetarian?
Yes, you can make it vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or zucchini for added flavor and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, do it gently on the stove or in the microwave, adding a splash of broth or milk if the soup thickens too much.
Can I Freeze This Soup?
While it’s best enjoyed fresh, you can freeze the soup without the cheese. Allow it to cool, then store it in freezer-safe containers for up to 3 months. When ready to eat, thaw it in the fridge overnight and add the cheese back in when reheating!
