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A creamy, comforting slow cooker soup featuring smoky bacon, sharp cheddar cheese, tender potato gnocchi, and diced potatoes in a rich broth, perfect for cold weather and easy family meals.

Ingredients

Scale
  • 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, for garnish

Instructions

  1. Heat a large skillet over medium heat, add chopped bacon and cook 6–8 minutes, stirring occasionally, until crispy and golden.
  2. Transfer bacon to a paper towel–lined plate to drain and reserve 2 tablespoons of bacon fat, discard the rest.
  3. Return the skillet with reserved bacon fat to medium heat; add diced onion and cook 4–5 minutes until softened.
  4. Add minced garlic and cook 1 minute until fragrant, then transfer the onion–garlic mixture to the slow cooker.
  5. Pour chicken broth into the slow cooker; add diced potatoes, dried thyme, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir to combine.
  6. Stir in three-quarters of the cooked bacon, reserving the remaining bacon for garnish.
  7. Cover and cook on low for about 3.5 hours, until potatoes are fork-tender.
  8. Stir in heavy cream, then add the gnocchi, distributing evenly; replace the lid and cook on low 20–30 minutes until gnocchi float and are tender.
  9. Turn off the slow cooker or switch to warm; add shredded cheddar in three additions, stirring each time until melted and smooth.
  10. Fold in chopped fresh spinach and let wilt 2–3 minutes; taste and adjust seasoning with salt and pepper.
  11. Ladle the soup into bowls and top with reserved crispy bacon and chopped fresh chives.

Notes

Grate cheese from block for best texture; avoid pre-shredded to prevent graininess., Cook bacon separately for better texture and flavor control., Add gnocchi only near end of cooking to avoid mushiness., Warm heavy cream to room temperature before adding to prevent curdling., Add cheese with heat off or low to ensure smooth melting., Frozen gnocchi can be used without thawing; add at last 20–30 minutes of cooking., Store leftovers refrigerated up to 4 days; add broth when reheating to maintain consistency., Freezing not recommended due to cream and gnocchi texture changes., Vegetarian option: omit bacon, use vegetable broth and liquid smoke for smoky flavor., Leftovers taste better the next day as flavors meld.

Nutrition

Find it online: https://lanamixingbowl.com/crockpot-bacon-cheddar-gnocchi-soup/