Begin by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 5 to 7 minutes until crispy and golden brown. Once done, remove the bacon and place it on paper towels to drain excess fat.

In the same pot containing the bacon fat, melt a tablespoon of butter over medium heat. Add the chopped onion, celery, and carrot, sautéing them together for about 5 to 7 minutes until tender and fragrant.

Stir in the diced Yukon Gold potatoes to the sautéed vegetables. Pour in the chicken or vegetable broth and bring the mixture to a rolling boil. Reduce the heat to a simmer and let it cook uncovered for about 15 minutes, until the potatoes are fork-tender.

Add the fresh or frozen peas and chopped fresh spinach to the simmering soup. Cook for an additional 5 minutes, stirring occasionally.

Reduce the heat to low and stir in the heavy cream and chopped fresh dill. Season with salt and pepper to taste, then simmer gently for another 5 minutes.

Ladle the warm soup into bowls and garnish with crispy bacon bits and extra dill. Serve with slices of crusty bread.