Step-by-Step Instructions

• Cook the Bacon: In a large pot or Dutch oven, heat over medium heat and add the diced bacon. Cook for about 7-10 minutes, stirring occasionally, until crispy and golden brown. Once cooked, use a slotted spoon to remove the bacon, allowing excess grease to drip off, and transfer it to a paper towel-lined plate to drain.
• Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic, stirring frequently. Cook for about 4-5 minutes, until the onion becomes translucent and fragrant.
• Prepare the Roux: Add 2 tablespoons of unsalted butter to the pot and let it melt completely. Once melted, sprinkle the flour over the mixture and stir well for 1-2 minutes to create a roux.
• Add the Broth: Gradually whisk in 4 cups of chicken broth, ensuring there are no lumps from the flour. Increase the heat slightly and bring the mixture to a gentle simmer.
• Incorporate Dairy: Once simmering, slowly stir in 2 cups of whole milk and 1 cup of heavy cream. Keep stirring until the mixture is well combined.
• Cook the Gnocchi: Add 16 ounces of potato gnocchi to the simmering soup and cook according to package instructions, usually about 3-5 minutes.
• Add the Cheese: Reduce the heat to low and gradually add 2 cups of shredded sharp cheddar cheese to the pot. Stir continuously until the cheese has melted completely.
• Season to Taste: Season your soup with salt, pepper, and 1 tablespoon of fresh thyme leaves. Stir well to combine all the flavors.
• Finish with Bacon: Return the crispy bacon to the pot, mixing it thoroughly into the soup. Allow it to heat through for another minute.
• Serve and Garnish: Ladle the soup into bowls while it’s hot, and sprinkle with freshly chopped parsley.