Coat the bottom of a large, heavy stockpot with olive oil. Add the chopped onion and garlic and cook until lightly browned.
Add the fresh sausage to the pan and sprinkle with red pepper flakes. Cook until the meat is done but not overcooked and dry. Drain the sausage mixture in a colander, discarding all the fat. Set sausage mixture aside.
Pour 1 quart of chicken stock into the empty stockpot. Don't worry that there might be bits and pieces from the sausage mixture still in the pan.
Add the chopped russet potatoes and the celery into the pot. Add enough water to cover the potatoes and add salt and pepper.
Bring to a boil and simmer for 30 minutes, checking the water level occasionally. You don't want this to dry out and burn so add water if needed. When potatoes are soft, mash up some of the potatoes. Not all of the pot. You can also do this by inserting an immersion blender, but it seems a bit fancy for this recipe.
Return the drained sausage mixture to the stockpot along with the heavy cream and enough milk to make the soup appear creamy. Bring to a very low simmer, stirring often.
In a separate bowl mix the flour and seasoning together. Crack an egg and place in the middle of the flour mixture. Mix together in the bowl, then drop by spoonful into the soup. If there are leftover crumblings, add those as well as the flour/egg mixture will thicken your soup.
Put a lid on the soup and heat until the egg dumplings are cooked through before serving, 12 minutes. Don't lift the lid. Dumplings should float to the top of the soup.
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