Cook the chopped bacon in a large stockpot over medium heat for 5–7 minutes until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

Discard half of the bacon grease; add 2 tablespoons of butter with chopped onions, carrots, and celery. Sauté for 3–4 minutes until softened.

Add minced garlic and cook for 30 seconds. Stir in 1/4 cup all-purpose flour and cook for 2 minutes to create a roux.

Gradually pour in 6 cups of low-sodium chicken broth while whisking. Add bay leaves and cubed Yukon Gold potatoes; bring to a boil. Reduce heat and simmer for 20–30 minutes.

In a separate bowl, mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. In another bowl, whisk together 1 egg and 3/4 cup of milk; combine with dry ingredients and knead to form a dough.

Roll out dumpling dough to 1/2 inch thick, cut into 1/2-inch squares, and drop into simmering soup. Cook for about 5 minutes until dumplings rise.

Stir in 1 cup of heavy cream and adjust seasoning with salt and pepper. Remove bay leaves and serve with crispy bacon on top.