1-Cook bacon until crispy by baking it in the oven at 400°F for 20-27 minutes. Once done, let it cool, cut into small pieces, and set aside for later.

2-Heat 1 tablespoon of butter or olive oil in a large pot over medium heat, then sauté 1 large diced onion and 2 large peeled carrots cut into small pieces until they become tender, about 10-15 minutes.

3-Add 4 cups of chicken broth and bring it to a simmer, letting the flavors start to meld together.

4-Once the vegetables are soft, lower the heat to medium-low. Stir in 2 cups of heavy cream or half-n-half, 1 to 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder or 4 cloves minced garlic, 1/4 teaspoon dried thyme, and 1/2 to 1 teaspoon red chili flakes. Simmer gently until the mixture slightly reduces, making sure it doesn’t boil.

5-Gradually add 2 cups of grated cheddar cheese, stirring constantly until it’s fully melted and the soup turns creamy.

6-Mix in 16 ounces of gnocchi and cook for about 2 minutes until it’s tender. Taste and adjust seasoning with more salt and pepper if needed.

7-Finally, stir in the bacon pieces and serve hot, topped with optional items like green onions, extra bacon, or more cheese.