To start off, you'll need to prepare your vegetables. Begin with your potatoes and carrots. Peel them thoroughly to remove any dirt or blemishes. After peeling, rinse the potatoes and carrot under cold water to remove any leftover dirt or peel.

Once they're clean, cube the potatoes into bite-sized pieces. This will make sure they cook evenly and are easy to eat in the soup. For the carrot, simply slice it into thin rounds. Once your vegetables are prepared, set them aside until they're needed in the recipe.

For the next step, you'll need a large cast iron pot or Dutch oven. Place the pot on your stovetop and add potatoes, carrots, water, bay leaves, and sea salt. Turn your stovetop onto high heat and bring the water to a boil.

Once the water is boiling, reduce the heat to medium-low. Let this mixture simmer for about ten minutes. This will allow the flavors to meld together and the vegetables to start becoming tender.

While the soup is simmering, you can prepare the bacon and onion mixture. Start by cutting your bacon into thin strips. Sauté bacon in a pan until they're crispy. Then, add your chopped onion and garlic to the pan. Continue to sauté this mixture until the onion and garlic are golden brown.

Once it is ready, add this mixture to your simmering soup. Let the soup continue to simmer for a final five minutes or so. This will allow the flavors of the bacon, onion, and garlic to permeate the soup.

Finally, remove your soup from the heat. Add freshly chopped dill and let the soup cool down to a warm temperature before serving.