In a large Dutch oven, place chopped bacon over medium heat. Cook until crispy and brown, about 5–7 minutes. Remove bacon and set aside.

Discard excess bacon grease, leaving about 1 tablespoon in the pot. Add 2 tablespoons of butter, melting over medium heat. Add diced onions, carrots, and celery and sauté for 5–7 minutes.

Stir in minced garlic and cook for 30 seconds. Sprinkle in 1/4 cup of flour, stirring consistently for about 2 minutes to form a roux.

Gradually pour in 6 cups of chicken broth while whisking, add bay leaves and potatoes. Bring to a boil, then reduce heat to low and simmer for 20–30 minutes.

In a mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Stir in chopped herbs.

In a separate bowl, combine 1 cup of milk and 1 egg, then add to dry ingredients. Stir until a soft dough forms.

Knead the dumpling dough on a floured surface and roll out to 1/2-inch thickness. Cut into squares.

Drop dumplings into the simmering soup and cook for about 5 minutes until they float.

Stir in 1 cup of heavy cream, season with salt and pepper, and remove bay leaves before serving.

Ladle soup into bowls and top with crispy bacon and fresh herbs.