1-First, start by cooking the bacon until it’s crispy. You can do this in the oven at 400°F for 20-27 minutes on a foil-lined sheet, or in a skillet over medium heat. Once done, let it cool, crumble it, and set it aside for later. This step builds that smoky flavor base that makes the soup so irresistible!

2-Next, heat a large pot over medium heat and add 1 tablespoon of butter or olive oil. Sauté the 1 large diced onion and 2 large carrots until they’re tender, which takes about 10-15 minutes. Adding a pinch of salt here helps season the veggies and boost their flavor from the start.

3-Then, pour in 4 cups of chicken broth and bring it to a simmer. Once the vegetables are soft, lower the heat to medium-low and stir in 2 cups of heavy cream or half-n-half, along with 1 to 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder or 4 cloves minced garlic, 1/4 teaspoon of dried thyme, and 1/2 to 1 teaspoon of red chili flakes. Let it simmer gently until slightly reduced, but don’t let it boil to keep the cream smooth.

4-Finishing Touches: Gradually add 2 cups of grated medium cheddar cheese, stirring until it melts after each addition to avoid clumping. This creates the creamy texture that defines this soup. Stir in 16 ounces of gnocchi and cook for 2 minutes until they’re tender.

5-Finally, mix in the crumbled bacon and adjust seasoning with salt and pepper if needed. Serve hot, topped with optional green onions, extra cheese, and bacon. For variations, try using pancetta instead of bacon or adding ingredients like broccoli for extra veggies!