In a large stockpot, add chopped bacon and cook over medium heat until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving some rendered grease in the pot.

Add 2 tablespoons of butter to the pot with the bacon grease over medium heat. Sauté 1 chopped onion, 1 chopped carrot, and 1 chopped celery stalk until soft, about 4–5 minutes. Stir in 2 minced garlic cloves and cook for an additional minute.

Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and stir for 1–2 minutes to create a thick roux. Gradually whisk in 6 cups of low-sodium chicken broth, followed by 2 bay leaves and 3 cups of cubed Yukon Gold potatoes. Bring to a boil, then reduce heat to low and simmer until the potatoes are tender, about 20–30 minutes.

In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. In another bowl, mix 1 egg and 3/4 cup of milk, then slowly incorporate into the flour mixture until a shaggy dough forms.

Roll the dumpling dough onto a floured surface and cut it into squares, about 1 inch each. Drop the squares into the simmering soup one by one. Cook until they rise to the surface, about 5 minutes.

Stir in 1 cup of heavy cream, adjusting creaminess to your liking, and remove the bay leaves. Taste and season with salt and pepper, then serve topped with reserved crispy bacon.