In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion, 2 chopped carrots, 1 stalk of chopped celery, and 3 minced garlic cloves. Sauté for about 5 minutes until tender.

Add 4 cups of cubed potatoes and 6 cups of low-sodium chicken broth. Toss in 2 bay leaves and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.

Stir in 1 cup of heavy cream and 4 pieces of crumbled bacon (or extra butter). Season with salt and pepper. Remove bay leaves before serving.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, and 2 tablespoons of chopped herbs.

In another bowl, whisk together 1 cup of milk and 1 large egg. Gradually add to the dry mixture and stir until just combined.

Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 10 to 12 minutes until the dumplings are puffed and cooked through.