Cook the bacon in a large stockpot over medium heat until crispy, about 5-7 minutes. Remove and drain, leaving grease in pot.

Sauté onions, carrots, and celery in bacon grease until soft, about 5 minutes. Add garlic, cooking for another 1-2 minutes.

Sprinkle flour into the mixture, stirring to combine. Cook for 2 minutes, then gradually add broth, whisking to avoid lumps, and toss in bay leaves.

Add cubed potatoes, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20-30 minutes until potatoes are tender.

In a bowl, mix flour, baking powder, salt, and herbs. In another bowl, whisk milk and egg, then mix with dry ingredients until a shaggy dough forms.

Knead dough slightly and cut into ½-inch squares. Drop into simmering soup. Cook until dumplings puff and rise, about 5 minutes.

Stir in heavy cream, remove bay leaves, and adjust seasoning. Serve hot, garnished with crispy bacon.