in a large pot, melt the butter over medium-high heat. add the onions, carrots, celery, a good pinch of salt, and a few turns of black pepper and cook, stirring often, until the vegetables soften, about 10 minutes. add the garlic and nutmeg and cook, stirring, for 2 more minutes, until fragrant.stir in the stock, herbs, bay leaves, and potatoes, increase the heat to high, and bring to a boil. reduce the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally. if using store-bought frozen dumplings, add them when the soup reaches a boil. if using homemade dumplings, begin making them when the soup reaches a boil and then add them for the last 20 minutes of simmering.stir in the cream. taste and adjust seasonings as desired. remove the bay leaves before serving.enjoy!to freeze, let cool and transfer to freezer safe containers. freeze for up to three months and defrost in the microwave or overnight in the fridge, and then reheat in the microwave or on the stove.in a medium bowl, whisk together the flour, baking powder, salt, a few turns of pepper, and the nutmeg. stir in the water and egg and mix to form a shaggy dough. turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. roll it into 1/2”-thick blob, cut into 1/2”-3/4” squares, dusting with flour so they don’t stick together, and drop them directly into simmering soup.