Heat a large pot over medium heat and add the chopped bacon. Sauté for 5–7 minutes, stirring occasionally, until the bacon is crispy and golden brown. Remove the bacon from the pot and let it drain on paper towels, leaving the delicious bacon fat in the pot.

In the same pot, add a tablespoon of butter to the bacon fat and melt it over medium heat. Stir in the diced onion, celery, and carrots, cooking them for about 5–7 minutes until they soften and become fragrant.

Stir in the diced Yukon Gold potatoes, ensuring they are well mixed with the aromatic vegetables. Pour in the chicken or vegetable broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes until the potatoes are tender.

After the potatoes have softened, add the fresh peas and chopped spinach to the pot. Allow the soup to cook for an additional 5 minutes, stirring occasionally.

Pour in the heavy cream and add chopped fresh dill to the pot, stirring gently to combine. Season with salt and pepper to taste, letting it simmer without boiling for another 5 minutes.

Sprinkle the crispy bacon bits over the soup and add extra sprigs of dill for garnish. Ladle the soup into bowls and serve immediately, best enjoyed with a side of crusty bread.