Go Back
–+ servings

Crockpot Bacon Cheddar Gnocchi Soup

iamwinfred
This comforting slow cooker soup features pillowy gnocchi swimming in a rich, creamy broth loaded with crispy bacon and sharp cheddar cheese. The beauty lies in its simplicity and hands-off cooking—the flavors meld together perfectly while you go about your day, creating a hearty meal that's both budget-friendly and crowd-pleasing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 585 kcal

Equipment

  • 6-quart slow cooker
  • Large skillet For cooking bacon
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

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

For Garnish

  • fresh chives chopped

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 585kcalCarbohydrates: 42gProtein: 20gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 1240mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 35mgIron: 15mg
Keyword bacon cheddar soup, comfort food, easy weeknight dinner, gnocchi soup, slow cooker soup
Tried this recipe?Let us know how it was!