This soup is very heavy and will fill you up quick. The number of people that it serves depends on how many potatoes that you put in it. When my mom makes it she does a double batch of dough in it and uses less potatoes. I usually put more potatoes in it and only the amount of dough that is in the recipe. When I make it, it usually feeds about 6-8 people with a little soup left over.
Boil potatoes, 2 bay leaves, 1 small to medium onion and about 1 tablespoon chicken base. Let simmer while doing the dough.
Dough: Put the eggs in a 1 cup measuring. Beat with a fork, fill to 1 cup mark with milk.
Mix with flour and baking powder for a stiff dough. If a more liquid is needed then add water (I just put about 1/2 cup water in the same measuring cup as the egg and milk just to sort of rinse it out. Knead.
Cut into little pieces (Rolling pieces into long pieces and then cutting them into little pieces works well. Rolling the entire ball of dough flat with rolling pin and then cut pieces but criss crossing through the dough with a pizza cutter also works really well and if the dough is stiff enough is a little quicker).
Drop in boiling water that has some salt added to it and cook for 10 minutes after all of the dough is added.
When the dough is cooked, drain and rinse with cold water.
Remove the onion (or you can dice it up prior to cooking the potatoes and then leave it in) and the 2 bay leaves.
Pour the potatoe mixture into the big kettle that you cooked the dough in and then pour the dumplings in the juice with the potatoe mixture.
Add heavy cream until well covered. Bring to a boil.
Add more chicken base if needed to your taste and simmer about 5-10 minutes to dissolve the chicken base.