The pressure builds and you start counting down minutes until you eat. You can sorta smell that bacon crisping up while the pot heats slowly. You catch the little steam cues rising off, teasing that dang good dinner coming your way.
That tender pull of gnocchi in the soup gets you feeling warm inside even before the first bite. You remember how this kinda comfort food soothes your soul on chilly evenings. You’re watchin the float valve pop up, knowin the pressure’s doin its thing right.
When the natural release starts, you feel the excitement kinda bubble up. You spot the rich cheddar melting in, and the creamy broth lookin thick and ready. It’s just you, the pot, and the happy smells fillin the kitchen.
What Makes Pressure Cooking Win Every Round
- You save a ton of time cooking soups and broths that usually take forever.
- The pressure build inside gets flavors minglin super fast like nothing else.
- You get tender pulls in gnocchi and bacon bites without babysitting the stove.
- Steam cues guide you when things are cooking just right, no guesswork involved.
- The float valve tells you exactly when pressure’s up and you can start your countdown.
- Natural release lets things settle slowly, so flavors blend better and soup stays creamy.
- Cleanup’s fairly easy since it’s all done in one pot or your trusty pressure cooker insert.
What Goes Into the Pot Today
- 6 slices bacon, chopped (more if you wanna sprinkle extra on top)
- 1 cup diced onion to get that sweet base flavor
- 2 cloves garlic, minced about 1 tablespoon for some punch
- 4 cups chicken broth, or switch to veggie broth if you want lighter
- 1 cup milk plus 1 cup heavy cream for creamy goodness
- 1 (16 oz) package potato gnocchi but feel free to up to 24 oz if you’re super hungry
- 2 cups shredded sharp cheddar cheese, cuz cheese makes everything better
- 1 cup shredded carrots and 1 cup chopped spinach add color and a little health boost
- 1 teaspoon dried or fresh thyme to bring in that earthy flavor
- Salt and black pepper to taste, gotta season it right
- Fresh parsley or green onions, plus extra bacon or fresh thyme for garnish
Walking Through Every Single Move
First, you get your pot or Dutch oven on medium heat and toss in the bacon. Let it cook till it’s nice and crispy, that’s where the flavor hangs out. Then fish the bacon out with a slotted spoon leaving that flavorful bacon drippin behind.
Next you throw in the diced onions and sauté them for a solid 3 to 4 minutes till they get soft and sweet. Stir in your minced garlic and let it cook just a minute more, smells amazing already, right?
Now pour in the chicken broth, milk, and heavy cream. You want the mixture to reach a gentle simmer, don’t rush this part or you’ll miss the smooth base of your soup.
Add the gnocchi, shredded carrots, and chopped spinach right into that pot. Keep it cooking 5 to 7 minutes till you see the gnocchi get tender and start to float. That float valve behavior sorta matches how your gnocchi floats too isn’t it?
Turn the heat all the way down to low and stir in the shredded cheddar till it melts perfectly smooth. Then toss your cooked bacon bits back in, saving a few for the top if you want that crisp garnish.
Finally, taste your soup and play with salt and black pepper till it feels just right. Serve it hot, hit it with parsley, extra cheese, and bacon on top if you'd like. Sit back and enjoy every spoonful!
Time Savers That Actually Work
- Use pre-chopped onions and pre-minced garlic from the store so you skip the slicing.
- Grab pre-shredded cheese to save on grating and mess.
- Buy gnocchi that’s ready to toss right in without extra prep needed.
- Cook bacon in the microwave if you’re in a real hurry, then just toss it back in the soup.
- Use quick-release instead of full natural release if you’re pressed for time but know it could thin the soup out a bit.
That First Bite Moment
You scoop your first spoon of this soup and dang, you feel the warmth southin your chill right away. The cheddar cheese melts on your tongue, rich and sharp in just the way you want it.
The tender gnocchi kinda pull apart soft and silky, soaking up that broth you built so good. Little bursts of bacon crunch take the flavor up a notch, and the spinach and carrot add fresh bits that balance out the richness.
Every bite kinda hugs ya like a warm sweater on a cold night. You catch yourself savorin it slow cause this soup’s comfort in a bowl, plain and simple.
Smart Storage That Actually Works
To keep your soup fresh, you wanna put it in an airtight container once it cools down. It’ll stay good in the fridge for about 3 to 4 days, ready for quick reheat.
If you wanna freeze some go ahead but remember heavy cream can change texture when frozen. Freeze in smaller portions so you only thaw what you need and reheat slowly on the stove.
When reheating, low and slow is the key so the cheese doesn’t get grainy and the soup keeps its creamy feel. Stir it often and add a splash of milk if it looks too thick.
Everything Else You Wondered About
- Can I swap bacon for sausage? Yeah, sausage works well too, just cook it thoroughly before adding soup ingredients.
- What if I want it spicier? Toss in some red pepper flakes or a dash of hot sauce when you stir in the cheese.
- Can I use frozen spinach? Totally fine, just thaw and drain it first so your soup doesn’t get watery.
- Do I have to use both milk and cream? You could do just cream or just milk but the combo gives that rich yet not too heavy vibe.
- How do I know when the gnocchi is done? They’ll float to the top and feel tender with a gentle pull when you taste one.
- Is this good for leftovers? Oh yeah, soup tastes even better the next day once the flavors hang out together.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole for a hearty and easy casserole dish, or try our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels to satisfy your snack cravings with cheesy goodness. Also, don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful party treat.
Cozy Cheddar Bacon Gnocchi Soup Recipe
Equipment
- 1 Pot or Dutch oven for cooking soup
Ingredients
Main Ingredients
- 6 slices bacon chopped (more if you wanna sprinkle extra on top)
- 1 cup diced onion for base flavor
- 2 cloves garlic minced (about 1 tablespoon)
- 4 cups chicken broth or veggie broth
- 1 cup milk
- 1 cup heavy cream
- 16 oz potato gnocchi up to 24 oz if desired
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded carrots
- 1 cup chopped spinach
- 1 teaspoon thyme dried or fresh
- salt and black pepper to taste
- fresh parsley or green onions plus bacon or thyme for garnish
Instructions
Instructions
- Cook chopped bacon in a pot over medium heat until crispy. Remove with slotted spoon and set aside.
- Sauté diced onion in bacon drippings for 3–4 minutes until soft. Stir in minced garlic and cook 1 more minute.
- Add chicken broth, milk, and heavy cream. Bring to a gentle simmer.
- Stir in gnocchi, shredded carrots, and chopped spinach. Cook 5–7 minutes until gnocchi floats and is tender.
- Turn heat to low, add shredded cheddar, and stir until fully melted.
- Return cooked bacon to pot, saving a bit for garnish if desired.
- Season with salt and pepper to taste. Serve hot, garnished with parsley, extra cheese, and bacon.
