Description
A creamy soup made with pillowy gnocchi, smoky bacon, sharp cheddar, and pantry seasonings. It’s easy to make in the Instant Pot or slow cooker.
Ingredients
Scale
- 4 cups chicken broth
- 2 Tbsp dry minced onion
- 2 carrots, peeled and sliced
- 2 oz sliced mushrooms
- Dash red pepper flakes
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 1/2 tsp dried rosemary
- 16 oz gnocchi
- 5 slices of cooked bacon, crumbled
- 1 cup shredded sharp cheddar
- 1/2 cup heavy cream
- 1 cup chopped spinach
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. Add in the broth and onion and let the broth heat up while you prepare the remaining ingredients.
- Add in the carrots, mushrooms, red pepper, garlic powder, pepper, thyme and rosemary.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 1 minute. When time is up move valve to venting. Remove the lid.
- Turn to sauté setting and stir in the gnocchi. When it floats to the top turn off the pot.
- Stir a cup of the hot soup into the cream to temper it. Stir the bacon, cheddar, spinach and cream into the pot.
- Salt and pepper to taste. Ladle soup into bowls and serve.
Slow Cooker Instructions:
- Add broth, onion, carrots, mushrooms, red pepper, garlic powder, pepper, thyme and rosemary into slow cooker.
- Cover and cook on low for 2 hours.
- Stir in the gnocchi and cook for 30 more minutes.
- Stir a cup of the hot soup into the cream to temper it. Stir the bacon, cheddar, spinach and cream into the slow cooker.
- Salt and pepper to taste. Ladle soup into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker