1-First, cook the bacon until it’s crispy; you can bake it in the oven at 400 degrees Fahrenheit on a foil-lined sheet for 20-27 minutes, or use a skillet over medium heat. Once done, set it aside to cool and cut into small pieces, reserving some fat for flavor. This step adds that essential smoky element to your Bacon Cheddar Gnocchi Soup.

2-Next, heat a large pot over medium heat and add 1 tablespoon of butter or olive oil. Sauté the diced onion and carrots until they’re tender, which takes about 10-15 minutes, letting their natural sweetness shine through. Then, pour in 4 cups of chicken broth and let it simmer until the vegetables are soft, building a flavorful base for the soup.

3-Reduce the heat to medium-low and stir in 2 cups of heavy cream or half-and-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 this mixture simmer gently until it reduces slightly, avoiding a full boil to keep it creamy. For internal linking, if you’re interested in more soup ideas, check out our easy soup recipes for additional inspiration.

4-Gradually add 2 cups of grated cheddar cheese, stirring in small amounts until it’s fully melted and smooth, preventing any lumps. Finally, stir in 16 ounces of gnocchi and cook for about 2 minutes until it’s tender, then mix in the bacon pieces. Serve hot with optional toppings like green onions or extra cheese, and remember, this Bacon Cheddar Gnocchi Soup is best enjoyed fresh for optimal texture and taste.