In a large pot over medium heat, crisp up 6 slices of bacon, stirring occasionally for about 6–8 minutes until golden brown.

Transfer the bacon to a paper towel-lined plate to drain excess grease, leaving about 2 tablespoons of rendered fat in the pot.

Add 2 tablespoons of butter or olive oil to the bacon fat and heat over medium heat.

Add 1 diced onion and 2 sliced carrots, sautéing for about 5 minutes until softened.

Pour in 4 cups of chicken broth into the pot, stirring well and bringing to a gentle simmer.

Lower the heat, stir in 1 cup of heavy cream, salt, pepper, 1 teaspoon of garlic powder, and 1 teaspoon of dried thyme.

Gradually add 1 ½ cups of shredded cheddar cheese, stirring until it melts smoothly.

Add 16 ounces of gnocchi to the broth, cooking for about 2-3 minutes or until they float to the surface.

Finally, stir in the crispy chopped bacon, taste for seasoning, and ladle into bowls.