In a 6-quart pot, heat over medium, adding chopped bacon. Cook until crispy, about 5–7 minutes, then remove the bacon with a slotted spoon, leaving the grease in the pot.

To the pot with bacon grease, add 1 tablespoon of butter. Once melted, toss in 1 cup of chopped onion, 1 cup of chopped carrots, and ½ cup of chopped celery. Sauté for about 5–7 minutes until vegetables are soft.

Add 2 minced garlic cloves, cooking for an additional minute until fragrant and golden.

Sprinkle in ⅓ cup of all-purpose flour, stirring to coat the vegetables. Cook for 2 minutes, allowing the flour to absorb flavors.

Gradually pour in 8 cups of low-sodium chicken broth while mixing to prevent lumps. Add 2 bay leaves and 2 pounds of cubed potatoes, bringing to a boil.

Reduce heat and simmer for 20–30 minutes until potatoes are tender.

In a mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1¼ teaspoons of kosher salt, and 1 teaspoon each of parsley, dill, and thyme.

In another bowl, combine 1 cup of milk and 1 egg, then mix into the dry ingredients, creating a shaggy dough.

On a lightly floured surface, roll the dumpling dough to ½ inch thickness and cut into squares.

Carefully place the dumplings into the gently simmering soup. Cook for about 5 minutes, or until they rise to the surface.

Stir in 1 cup of heavy cream, ensuring the soup becomes creamy and rich. Remove the bay leaves, adjusting the seasoning with kosher salt and pepper to taste.

Top with the reserved crispy bacon before serving.