• In a 6 quart stockpot, melt the butter. Sauté the onions, celery, & carrots for about 10 minutes or until the onions are cooked and transparent.
• Add water, potatoes, milk, broth, garlic powder, salt, and pepper. Bring to a low boil, then simmer for about 20 minutes or until potatoes are almost cooked.
• While simmering, prepare dumplings: In a medium bowl, whisk flour, baking powder, salt, and onion powder. Add egg and milk; mix gently until a stiff dough forms (do not overmix). Rest 5–10 minutes if needed.

To Prepare Dumplings

• In a medium-sized bowl, mix together the flour salt, onion powder, and baking powder.
• In a small bowl, whisk the egg and milk until an even consistency.
• Mix the wet and dry ingredients together (add additional milk if dough is too dry) and knead to get a smooth even dough. Let rest for 5 to 10 minutes for easier handling
• Roll dough into ½" diameter ropes. Cut into ¼" pieces with a pastry cutter or knife.
• When the potatoes are almost cooked, then drop dumpling pieces individually into the gently simmering soup.
• Simmer for about 10 minutes or until dumplings are cooked through (they'll float and feel tender).
• Stir in heavy cream, adjust salt and pepper, and serve hot.