Cook the Bacon in a large pot over medium heat until crispy, about 6–8 minutes.

Add finely diced onion to the pot with bacon grease, cooking for about 5 minutes until translucent.

Stir in the minced garlic and sauté for 1 minute until fragrant.

Sprinkle flour over the onion and garlic mixture, stirring continuously for 1–2 minutes to create a roux.

Gradually whisk in the chicken broth, bringing it to a gentle simmer.

Stir in the heavy cream, thyme, and smoked paprika, allowing it to simmer.

Add gnocchi to the simmering soup, cooking for 3–5 minutes until they float.

Reduce heat to low and stir in the shredded cheddar cheese until melted.

Season the soup with salt and pepper to taste.

Sauté spinach in olive oil until wilted, about 2–3 minutes.

Stir the sautéed spinach into the soup with reserved bacon.

Ladle the soup into bowls, garnishing with reserved bacon and serving with crusty bread.