Cook the bacon in a stockpot until crispy, about 5-7 minutes. Remove and drain on paper towels, leaving grease in pot.

Sauté onions, carrots, and celery in bacon grease for about 5 minutes. Add garlic and cook for 30 seconds.

Stir in flour and cook for 2 minutes. Gradually add broth, bay leaves, and potatoes. Boil, then simmer for 20-30 minutes until potatoes are fork-tender.

In a mixing bowl, combine flour, baking powder, salt, and herbs. Whisk milk and egg together and fold into dry ingredients to form a dough.

Knead dough just until it holds together, cut into squares, and drop into simmering soup. Cook for about 5 minutes until dumplings float.

Stir in heavy cream and adjust seasoning with salt and pepper. Serve warm topped with crispy bacon.