In a large pot, over medium heat, fry diced bacon for about 5–7 minutes until crispy and golden brown. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving the delicious drippings in the pot.

In the same pot with the bacon drippings, add ground sausage and cook for approximately 5 minutes, stirring occasionally, until browned. Remove it from the pot and set aside with the bacon.

Melt 2 tablespoons of butter in the pot over medium heat. Add chopped onion, diced carrots, and minced garlic. Sauté until the onion is translucent and fragrant, about 4-5 minutes.

Sprinkle ¼ cup of flour and 1 teaspoon of smoked paprika over the sautéed vegetables. Stir well and cook for another minute. Gradually whisk in 4 cups of chicken broth, 1 cup of milk, and 1 cup of cream until smooth.

Bring the soup to a gentle simmer. Add 1 pound of gnocchi and allow to cook until they float, about 3–5 minutes.

Remove from heat and stir in 1 cup of shredded cheddar cheese until melted. Incorporate the bacon and sausage back into the pot.

Ladle the soup into bowls, garnishing with fresh parsley. Serve hot with crusty bread or a salad.