In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.

Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.

Stir in heavy cream, salt, and pepper. Keep warm on low heat.

In a mixing bowl, whisk together flour, baking powder, and salt.

In a separate bowl, beat the egg and milk together. Combine with the dry ingredients until just mixed.

Drop spoonfuls of the dumpling mixture into the simmering soup. Cover and cook for 10 minutes without lifting the lid.

Once dumplings are cooked, ladle the soup into bowls and serve hot.