Cold days call for comfort food that practically makes itself, and this Crockpot Bacon Cheddar Gnocchi Soup delivers exactly that. .
Pillowy gnocchi swim in a rich, creamy broth loaded with crispy bacon and sharp cheddar cheese, all coming together in your slow cooker while you go about your day.
I started making this soup on weeknights when I needed something hearty but didn’t have time to hover over the stove. The first time I served it, my family practically licked their bowls clean.
The beauty of this recipe lies in its simplicity and the way the flavors meld together during the slow cooking process.
The bacon infuses the broth with smoky richness, while the cheddar adds a tangy creaminess that coats every bite of tender gnocchi.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 4 hours |
| Total Time | 4 hours 15 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Bacon Cheddar Gnocchi Soup
This soup takes the stress out of weeknight dinners while delivering restaurant-quality flavor. You’ll love how the slow cooker does most of the work, leaving you free to tackle other tasks while dinner simmers away.
The combination of bacon and cheddar creates an irresistible flavor profile that appeals to both kids and adults. Plus, the gnocchi adds a satisfying heartiness that makes this more than just soup—it’s a complete meal in a bowl.
Here’s what makes this recipe a keeper:
- Hands-off cooking: Set it and forget it while the crockpot works its magic
- Budget-friendly ingredients: Uses simple, affordable items you probably already have
- Crowd-pleaser: Even picky eaters request seconds
- Customizable: Easy to adjust spice levels and add your favorite vegetables
- Perfect for meal prep: Tastes even better the next day
If you’re looking for another comforting soup, my creamy turkey soup is equally satisfying.
Ingredients
This soup comes together with straightforward ingredients that create maximum flavor. The key is using quality bacon and sharp cheddar for the best taste.
- 8 strips thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 pound potato gnocchi
- 2 cups sharp cheddar cheese, shredded
- 3 medium russet potatoes, peeled and diced
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh chives for garnish
Kitchen Equipment Needed
Having the right tools makes this recipe even easier to execute. You won’t need anything fancy, just a few kitchen basics.
- 6-quart slow cooker
- Large skillet
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Recommended Products for This Recipe
After making this soup countless times, I’ve discovered a few products that genuinely elevate the results.
These aren’t necessities, but they make the cooking process smoother and the final dish even better.
1. Crock-Pot 6-Quart Programmable Cook and Carry Slow Cooker
This slow cooker has been my workhorse for years, with a digital timer that automatically switches to warm when cooking is done.
The locking lid means you can transport it to potlucks without spills, and the 6-quart capacity is perfect for feeding a family with leftovers to spare.
2. Tillamook Extra Sharp Cheddar Cheese
The sharp, tangy bite of quality cheddar makes all the difference in this soup.
Tillamook melts beautifully without becoming grainy, and the robust flavor stands up to the bacon and cream without getting lost.
3. De Buyer Mineral B Carbon Steel Fry Pan
For crisping the bacon to absolute perfection, nothing beats carbon steel.
This pan distributes heat evenly and develops a natural nonstick surface over time, making it ideal for rendering bacon fat and achieving those perfectly crispy edges.
4. Rao’s Homemade Chicken Stock
When I don’t have homemade stock on hand, Rao’s is my go-to. It has a rich, authentic flavor without the artificial taste that plagues many store-bought broths, and it’s low in sodium so you can control the seasoning yourself.
Step-by-Step Instructions: How to Make Crockpot Bacon Cheddar Gnocchi Soup
Follow these detailed steps for foolproof results every time. Take your time with the prep work, and the slow cooker will handle the rest.
1. Cook the Bacon
- Heat your large skillet over medium heat
- Add the chopped bacon and cook for 6-8 minutes, stirring occasionally, until crispy and golden
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate
- Reserve 2 tablespoons of bacon fat in the skillet and discard the rest
2. Sauté the Aromatics
- Return the skillet with bacon fat to medium heat
- Add the diced onion and cook for 4-5 minutes until softened and translucent
- Stir in the minced garlic and cook for 1 minute until fragrant
- Transfer the onion and garlic mixture to your slow cooker
3. Add Base Ingredients
- Pour the chicken broth into the slow cooker
- Add the diced potatoes, ensuring they’re submerged in the liquid
- Sprinkle in the dried thyme and smoked paprika
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Stir everything together to combine
- Add three-quarters of the cooked bacon, reserving the rest for garnish
4. Slow Cook
- Cover the slow cooker with the lid
- Set to low and cook for 3.5 hours, or until the potatoes are fork-tender
- Resist the urge to lift the lid during cooking, as this releases heat and extends cooking time
5. Add Cream and Gnocchi
- After 3.5 hours, remove the lid and stir in the heavy cream
- Add the gnocchi directly to the soup, distributing them evenly
- Replace the lid and cook on low for an additional 20-30 minutes
- The gnocchi are done when they float to the surface and are tender throughout
6. Incorporate Cheese and Spinach
- Turn off the slow cooker or switch to warm setting
- Add the shredded cheddar cheese in three additions, stirring after each until melted and smooth
- Fold in the chopped fresh spinach and let it wilt in the residual heat for 2-3 minutes
- Taste and adjust seasoning with additional salt and pepper if needed
7. Serve
- Ladle the hot soup into bowls
- Top each serving with reserved crispy bacon
- Garnish with fresh chopped chives and extra shredded cheddar if desired
- Serve immediately while piping hot
Another soup that uses the slow cooker brilliantly is this parmesan Italian sausage soup.
Tips for The Best Crockpot Bacon Cheddar Gnocchi Soup
These tips come from trial and error in my own kitchen. Follow them for the most delicious results possible.
- Don’t skip cooking the bacon separately: Rendering the bacon in a skillet first ensures maximum crispiness and allows you to control the fat level in your soup
- Use block cheese and shred it yourself: Pre-shredded cheese contains anti-caking agents that can make your soup grainy; freshly shredded cheese melts smoothly
- Add gnocchi near the end: Adding them too early causes them to break apart and become mushy
- Warm your cream: Let the heavy cream sit at room temperature for 30 minutes before adding to prevent temperature shock
- Layer your seasonings: Taste before serving and adjust as needed; the bacon and cheese add saltiness, so start conservatively
- Don’t overcook: Once the gnocchi are tender, serve immediately; prolonged heating can cause them to disintegrate
Serving Suggestions
This soup shines on its own but pairs beautifully with complementary sides. The rich, creamy nature calls for something with texture or acidity to balance it out.
Crusty bread is my first choice for serving alongside this soup—the crunchy exterior and soft interior are perfect for soaking up every last drop.
A simple green salad with vinaigrette cuts through the richness nicely. For a heartier meal, serve with garlic butter roasted chicken on the side.
Consider these serving options:
- Toasted buttermilk cornbread for a Southern twist
- Simple arugula salad with lemon dressing
- Roasted Brussels sprouts for a vegetable component
- Crusty French bread or sourdough boule
- Caesar salad with extra parmesan
You might also enjoy my broccoli cheddar soup for another cheesy favorite.
Variations of Crockpot Bacon Cheddar Gnocchi Soup
This recipe is wonderfully adaptable to different tastes and dietary needs. Feel free to experiment with these variations to make it your own.
- Vegetarian version: Omit the bacon and use vegetable broth; add smoked paprika and liquid smoke for depth
- Chicken addition: Add 2 cups diced cooked chicken with the gnocchi for extra protein
- Spicy kick: Include 1/2 teaspoon red pepper flakes or diced jalapeños with the aromatics
- Cauliflower boost: Replace half the potatoes with cauliflower florets for a lighter option
- Different greens: Swap spinach for kale, Swiss chard, or arugula
- Cheese variations: Try a blend of cheddar and Gruyère for a more sophisticated flavor
- Broccoli version: Add 2 cups broccoli florets during the last 30 minutes of cooking
- Italian twist: Use Italian sausage instead of bacon and add fresh basil
Storage and Reheating
Proper storage keeps this soup delicious for days. The flavors actually deepen overnight, making leftovers something to look forward to.
- Refrigerator: Store in an airtight container for up to 4 days; the gnocchi will absorb liquid, so add extra broth when reheating
- Freezer: Not recommended, as the cream and gnocchi don’t freeze well; the texture becomes grainy and the gnocchi turn mushy
- Reheating: Warm gently on the stovetop over low heat, stirring frequently; add chicken broth or cream to restore consistency
- Microwave option: Heat individual portions in 1-minute intervals, stirring between each, until heated through
- Make-ahead tip: Prepare everything except the cream, cheese, and gnocchi; add these fresh when reheating for best texture
Nutritional Facts
Per serving (based on 6 servings):
- Calories: 585
- Total Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 115mg
- Sodium: 1,240mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 20g
Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.
Health Benefits of Key Ingredients
While this soup is definitely an indulgence, several ingredients offer nutritional value. Understanding these benefits helps you feel good about enjoying this comforting dish.
The potatoes provide vitamin C, potassium, and vitamin B6, supporting immune function and heart health.
Spinach delivers iron, vitamin K, and folate, promoting bone health and energy production. Garlic contains allicin, a compound with anti-inflammatory and immune-boosting properties.
Additional benefits include:
- Bacon: Provides B vitamins and minerals like zinc and selenium in moderation
- Cheddar cheese: Excellent source of calcium and protein for bone and muscle health
- Onions: Rich in antioxidants and compounds that support heart health
- Heavy cream: Contains fat-soluble vitamins A, D, E, and K
- Chicken broth: Provides collagen and minerals that support gut and joint health
For a lighter soup option, try my lentil spinach soup.
FAQs About Crockpot Bacon Cheddar Gnocchi Soup
1. Can I use frozen gnocchi instead of fresh?
Absolutely! Frozen gnocchi works perfectly in this recipe and doesn’t need to be thawed first.
Add them directly to the soup during the last 30 minutes of cooking, and they’ll cook through beautifully while maintaining their pillowy texture.
2. Why is my soup grainy after adding the cheese?
Graininess typically happens when cheese is added to soup that’s too hot or when using pre-shredded cheese with anti-caking agents.
Turn off the heat before adding cheese and use freshly shredded cheese from a block for the smoothest results.
3. Can I make this soup on the stovetop instead?
Yes, you can adapt this for stovetop cooking. After sautéing the bacon and aromatics, add the broth and potatoes to a large pot and simmer for 20-25 minutes.
Then add the cream, gnocchi, cheese, and spinach, cooking until the gnocchi are tender, about 10 more minutes.
4. How do I prevent the gnocchi from getting mushy?
The key is timing—add gnocchi during the last 20-30 minutes of cooking only.
Overcooking causes them to break down and become mushy, so check them at 20 minutes and serve as soon as they’re tender.
5. Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich and creamy. If using milk, add 2 tablespoons of flour to the sautéed onions before adding to the slow cooker to help thicken the soup and prevent it from being too thin.
Crockpot Bacon Cheddar Gnocchi Soup
Ingredients
- 8 strips thick-cut bacon about 225g, chopped
- 1 medium yellow onion about 150g, diced
- 3 cloves garlic minced
- 4 cups chicken broth 950ml
- 2 cups heavy cream 475ml
- 1 pound potato gnocchi 450g, fresh or frozen
- 2 cups sharp cheddar cheese 225g, shredded from block
- 3 medium russet potatoes about 450g, peeled and diced
- 2 cups fresh spinach about 60g, roughly chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- salt and black pepper to taste
- fresh chives chopped
Equipment
- 6-quart slow cooker
- Large skillet For cooking bacon
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cups and spoons
Method
- Heat a large skillet over medium heat, add chopped bacon and cook 6-8 minutes until crispy and golden, stirring occasionally. Transfer bacon to a paper towel-lined plate and reserve 2 tablespoons bacon fat in the skillet.
- Return the skillet with bacon fat to medium heat, add diced onion and cook 4-5 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant, then transfer mixture to slow cooker.
- Pour chicken broth into slow cooker, add diced potatoes, thyme, smoked paprika, salt, and pepper. Stir to combine and add three-quarters of the cooked bacon, reserving the rest for garnish.
- Cover slow cooker and cook on low for 3.5 hours until potatoes are fork-tender. Resist lifting the lid during cooking as this releases heat and extends cooking time.
- After 3.5 hours, stir in heavy cream and add gnocchi, distributing evenly. Replace lid and cook on low for an additional 20-30 minutes until gnocchi float and are tender.
- Turn off slow cooker or switch to warm, add shredded cheddar in three additions, stirring until melted and smooth. Fold in chopped spinach and let wilt for 2-3 minutes, then taste and adjust seasoning.
- Ladle hot soup into bowls and top with reserved crispy bacon and fresh chopped chives. Serve immediately while piping hot.
Nutrition
Notes
- Use block cheese and shred it yourself—pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Don’t skip cooking the bacon separately, as this ensures maximum crispiness and allows you to control the fat level.
- Add gnocchi only during the last 20-30 minutes to prevent them from breaking apart and becoming mushy.
- Let heavy cream sit at room temperature for 30 minutes before adding to prevent temperature shock.
- Turn off heat before adding cheese and add it in batches for the smoothest melting.
- Frozen gnocchi works perfectly and doesn’t need to be thawed first.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; add extra broth when reheating as gnocchi absorb liquid.
- Not recommended for freezing as the cream and gnocchi don’t freeze well.
- For a vegetarian version, omit bacon and use vegetable broth; add liquid smoke for depth.
- The soup tastes even better the next day as flavors deepen overnight.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Bacon Cheddar Gnocchi Soup has earned its place as a family favorite in my house, and I hope it becomes one in yours too.
The combination of smoky bacon, melty cheddar, and tender gnocchi in a creamy broth is pure comfort in a bowl.
The beauty of slow cooker recipes like this one is that they give you the gift of time while still delivering homemade flavor.
Set it up in the morning, and come home to a house filled with the most incredible aroma and dinner already done.
Give this soup a try on your next busy weeknight or lazy weekend.
Recommended:
- Creamy Sausage and Potato Soup
- Potato Leek Soup
- Cajun Potato Soup
- White Bean and Kale Soup
- Mushroom Soup
