In a large stockpot, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving about a tablespoon of the rendered grease in the pot.

Add a tablespoon of butter to the bacon grease in the stockpot over medium heat. Stir in chopped onions, carrots, and celery, cooking for 3–4 minutes until they become fragrant and slightly softened. Add minced garlic and sauté for another 30 seconds.

Sprinkle the flour over the sautéed vegetables and stir to combine, cooking for about 2 minutes until the mixture turns a light golden hue. Gradually pour in low-sodium chicken broth, scraping up any browned bits. Add bay leaves and cubed Yukon Gold potatoes, bringing it to a boil before reducing the heat to let it simmer for 20–30 minutes.

In a mixing bowl, whisk together all-purpose flour, baking powder, kosher salt, and chopped herbs. Gradually mix in milk and an egg until the dough is shaggy but combined. Let the mixture rest for about 5 minutes.

On a lightly floured surface, knead the dumpling dough briefly, roll it out into a rectangle about ½ inch thick, and cut it into square pieces. Drop the dumpling squares into the simmering soup; they'll cook until they rise, about 5 minutes.

Once the dumplings are floating, stir in heavy cream to create creaminess in your soup. Taste and adjust seasoning with salt and pepper as needed, then remove bay leaves.