In a large stockpot over medium heat, add diced bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the bacon grease in the pot.

Add 2 tablespoons of butter to the bacon grease, then add chopped onions, carrots, and celery. Sauté for about 5 minutes until soft and fragrant.

Incorporate minced garlic into the pot, stirring for about 1 minute. Sprinkle 1/4 cup of all-purpose flour over the vegetables, mixing for an additional 2-3 minutes.

Gradually pour in 6 cups of low-sodium chicken broth, stirring constantly. Add 2 bay leaves and cubed Yukon Gold potatoes, then bring to a boil and reduce to a simmer.

In a bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Mix in 1 beaten egg and 1 cup of milk until a shaggy dough forms.

Lightly flour a clean surface and turn out dumpling dough. Knead gently until smooth, then roll to 1/2-inch thickness and cut into 1-inch squares.

Bring soup back to a simmer and drop dumplings into the bubbling broth. Cook for about 5 minutes until dumplings rise to the surface.

Stir in 1 cup of heavy cream and season with salt and pepper. Serve hot, garnished with reserved crispy bacon and fresh herbs.