In a large cold pot or Dutch oven, cook chopped bacon over medium heat until crispy (8-10 mins). Transfer bacon to a paper-towel-lined plate, reserving 2-3 tbsp fat in the pot.

Add diced onion and shredded carrot to the pot. Sauté for 4-5 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant.

Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste.

While whisking constantly, slowly pour in the chicken broth. Whisk until smooth. Bring to a simmer.

Reduce heat to medium-low. Add the cubed, softened cream cheese and whisk vigorously until no lumps remain.

Stir in the heavy cream. Add the potato gnocchi and simmer gently for 4-5 minutes, until gnocchi float and are tender.

Turn heat to low. Add the shredded cheddar in handfuls, stirring until melted after each addition. Do not let the soup boil.

Stir in the fresh spinach until it wilts (1-2 minutes).

Taste and season with salt and black pepper. Ladle into bowls and top with reserved bacon, extra cheddar, and green onions.