In a large soup pot, melt the butter over medium-high heat until it begins to bubble gently. Add the chopped carrots, celery, and onion. Season with a generous pinch of kosher salt and a few twists of black pepper. Cook, stirring occasionally, for about 10 minutes, or until the vegetables soften and the onions become translucent.

Add the minced garlic and ground nutmeg, stirring continuously for 2 minutes, until aromatic. Pour in the chicken or vegetable stock, then add the thyme, parsley, dill, bay leaves, and potatoes. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let the soup simmer gently for 40 minutes to allow the flavors to fully develop.

While the soup simmers, prepare the dough. In a medium mixing bowl, whisk together the flour, baking powder, salt, a few turns of black pepper, and the nutmeg. Add 1 cup (236 grams) of water and the egg, then stir until the dough starts to come together. Transfer to a clean work surface and knead for several minutes, adding a bit of flour if the dough is too sticky. Continue kneading until the dough is smooth, stiff, and cohesive.

Shape the dough into a thick slab about 1/2 inch thick. Cut it into small squares about 1/2 to 3/4 inch in size, dusting with flour to keep them from sticking together.

When the soup has about 20 minutes remaining, drop the knoephla directly into the pot. Let them simmer gently in the hot broth until tender and slightly puffed.

Pour in the heavy cream and stir to combine. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Before serving, discard the bay leaves. Serve hot and enjoy the creamy richness with pillowy dumplings in every bite.