Go Back
pale orange cheddar soup with plump potato gnocchi, tiny carrot and celery cubes and soft leek pieces topped with crisp bacon crumbles in a plain bowl, with no chicken or garnish
Melissa Hart

Crockpot Bacon Cheddar Gnocchi Soup

Potato gnocchi give this bacon-cheddar soup a pillowy bite instead of asking shredded potatoes to become the whole base. Leek and carrots cook first in broth. The gnocchi wait until the cooker is hot on high, and the cheese waits even longer until the heat is off. That order keeps the dumplings intact and the sauce smooth, with bacon saved for the top so it contributes more than salt to the finished bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb shelf-stable potato gnocchi
  • 6 slices bacon about 6 oz
  • 1 medium leek white and light-green parts thinly sliced and washed
  • 2 medium carrots cut into small dice
  • 2 celery ribs cut into small dice
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz sharp cheddar freshly grated

Method
 

  1. Place leek, carrots, celery, broth, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 4 hours until vegetables are tender.
  2. During the final 20 minutes, cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and crumble it, keeping it separate from the soup.
  3. Turn the cooker to high and stir in milk. Cover for 15 minutes until the liquid is very hot.
  4. Mix cornstarch with cold water and stir into the cooker with gnocchi. Cover and cook on high for 15 to 25 minutes until gnocchi are tender and the soup lightly thickens, checking early so the dumplings do not fall apart.
  5. Switch off the heat and stir in cheddar in small handfuls. Divide among 6 bowls and top with crisp bacon.