Gnocchi Soup with Bacon and Cheese

This soup with gnocchi is a heaping bowl of comfort food. I made my own homemade potato gnocchi the day before and, because you can do that for this soup, it’s a nice process to incorporate into an otherwise basic combination. It also saves money!

I didn’t have enough white cheddar but did have a 10-month-old aged smoked Gouda in my fridge which tasted great. In my opinion, this soup can use more cheese, probably a cup of cheddar or Gouda as in my case, and more for topping.

I added peas, spinach, and corn to mine because I didn’t have any kale. Had I had any green onion or broccoli on hand I would’ve definitely added them.

This soup made my home smell great and, although it’s a sweltering 90 degrees outside today, I am grateful to have AC to cool off. Along with a candle and a bowl of this soup, I fast-forwarded to October and had a relaxing Sunday as a result.

This is a comforting potato gnocchi soup, perfect for chilly winter days when you find yourself needing carbs and bacon. The gnocchi are a good substitute for potatoes and act as the perfect thickener; I used double the amount of cheddar cheese stated in the recipe because cheese is delicious and you can never have too much.

I made this soup in the late afternoon and had to add another cup of broth a couple of hours later; it had thickened quite a bit even in a few hours. I’ll probably add 6 cups of broth right from the get-go when I make it again.

The preparation was somewhat time-consuming–I may just sub in baby spinach next time and skip chopping the kale. I served this with a crusty baguette, soft cheese, and red wine.

We loved this soup with gnocchi recipe! Very creamy but somehow not too heavy or rich. As good as it was on a brutally hot summer day, I look forward to making this in the winter. I could see it as a Christmas Eve or New Year’s Eve soup.

I needed to buy kale and gnocchi but had everything else on hand. For a bigger project, you could make your own gnocchi. I planned to use chicken stock from the freezer but forgot to take it out in time and used boxed instead.  

I used a thin bacon and thought it worked really well. For my personal taste, I don’t think thick bacon would work as well in this. This functioned more like having bits of shredded ham in the soup.  

We had the soup with spinach borek I bought from a Turkish woman at the farmer’s market. It was a good combination. I’m thinking there must be plenty of types of savory pies that would make an excellent accompaniment to this.  

I thinned the leftover soup—it thickened quite a bit in the refrigerator—with just under half as much milk as soup, plus a little water to get it to the right consistency.

Despite being caught in a massive heatwave, this comforting potato gnocchi soup gave a taste of autumnal warmth for the months to come. Combining the pillowy texture of the gnocchi with the creaminess of the cheese made for a dish that was thick enough to be a satisfying meal without being overwhelmingly heavy.

I was so pleased with how simple the recipe itself was and appreciated that the most challenging aspect was cutting up vegetables. The soup was versatile and worked well as a meal on its own, no need for salad or bread on the side, especially with the fact that it’s the sort of soup that will have everyone reaching for second helpings.

I’d make this again, perhaps for a colder evening in the fall or winter, knowing that the ingredients for this recipe are quite accessible for that time of year.

I didn’t serve the gnocchi soup with bacon and cheese with anything else as we wanted to have a light supper. The soup was easy to make and the proportions of ingredients were good. This would be a good colourful winter warmer soup.

This gnocchi soup recipe produces a thick and satisfying meal. I’d like more cheddar flavor; however, it’s still quite good. I don’t actually think the soup felt like it was thick until after the gnocchi had been in the soup for a while.