1-Getting started with Cheddar Gnocchi Soup begins with prepping your ingredients for smooth cooking. First, cook the bacon until it’s crispy by baking it at 400°F for 20-27 minutes or using a skillet, then set it aside to chop. In a large pot, melt 1 tablespoon of butter or olive oil over medium heat and sauté the diced onion and sliced carrots until they’re tender, about 10-15 minutes.

2-Next, add 4 cups of chicken broth and let it simmer until the vegetables soften. Reduce the heat to medium-low, then stir in 2 cups of heavy cream or half-n-half along with the spices: 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 without boiling to avoid curdling, until the mixture slightly reduces.

3-Gradually add 2 cups of shredded cheddar cheese, stirring until it melts smoothly into the soup. Stir in 16 ounces of gnocchi and cook for 2 minutes until they’re tender. Finally, mix in the chopped bacon and serve with optional toppings like green onions, crispy bacon, or grated cheddar cheese. Add a sprinkle of herbs or a squeeze of lemon for a fresh twist if you like.