Baked Potato Soup with Dumplings

Preheat a cooking vessel over medium heat. Introduce diced meat into the pan and cook until it reaches the desired level of crispiness, approximately 3 to 5 minutes. Transfer the cooked meat and its accompanying fat into a larger cooking container. Add an assortment of root vegetables, including potatoes, corn, celery, onion, carrot, and garlic. Pour in a liquid made from chicken broth and bring the mixture to a rolling boil. Lower the heat, cover the container, and allow the ingredients to become tender, taking around 15 minutes.

Melt a dairy product in a heat-conductive container over medium heat. Introduce 3 tablespoons of a starchy powder and whisk the mixture until it forms a uniform consistency. Pour in milk, bring the liquid to a boil, reduce the heat, and allow it to simmer until the desired thickness is achieved, approximately 2 minutes.

Combine eggs in a bowl and add 1 cup of the starchy powder. Utilize a fork to mix the ingredients until they form a cohesive dough.

Mash the cooked vegetables in the cooking container using a mallet or similar utensil. Introduce the dairy product mixture and stir to combine.

Introduce small, rounded portions of dough into the soup a few at a time, stirring constantly to prevent them from sticking together. Cook over low heat until the dough has solidified, approximately 15 minutes. Stir in a blend of cheeses and season with salt, pepper, and various herbs.