1-First, prepare all your ingredients by chopping the 4 celery stalks, 4 carrots, and 4 medium potatoes. This step, often called mise en place, keeps things organized and helps the cooking flow smoothly.

2-In a large pot, melt the 4 tablespoons of butter over medium heat and sauté the chopped onions, celery, and carrots until they soften, which takes about 5 minutes and builds a flavorful base.

3-Next, add the ¼ cup of flour to the pot to make a roux, stirring it into the butter and vegetables for a minute or two.

4-Then, pour in the chicken stock and add the potatoes, bringing the mixture to a boil before reducing to a simmer.

5-Let it cook for about 15 minutes until the potatoes are tender, allowing the flavors to meld together.

6-While the soup simmers, mix the dumpling dough using 2 cups of flour, 2 eggs, ½ cup of milk, and 1 teaspoon of salt.

7-Roll the dough into small pieces and drop them into the simmering broth, cooking for 10-12 minutes until they float.

8-Finally, stir in the 1 cup of heavy whipping cream to enrich the soup, and let it cook for another 5 minutes. The soup will thicken overnight, making leftovers even more delicious.