Recipe: Cheesy Potato Soup

Cheesy Comfort

My mom has always enjoyed baking pies and cookies for the grandkids, or even a simple but delicious meal for our family. A whole book shelf is dedicated to her cookbooks, and is she is constantly looking online for new recipes. My absolute favorite thing she makes is chocolate cake with seven-minute frosting. It’s a favorite for family birthday celebrations. My mom really loves to bake, but she is also a really good cook. My older siblings constantly brag about the meals and goodies that mom makes. My nephew always asks for her homemade cookies. My sisters always talks highly about the walnut banana bread fresh from the oven, topped with some butter. My brother always bragged about the potato soup, which is also my favorite! The first time I tasted the cheesy goodness was on Christmas and it was an immediate addiction. Now, every Christmas the famous potato soup must be made.

Since fall is getting closer, we’re all looking for that perfect supper meal! Now the school doors are open and the days are getting long, we all need some good ‘ole comfort food. So I was thinking I would share one of my mom’s recipes. It’s the family favorite, warm and cheesy, nice and easy! A recipe from way back! Check out the ingredient list below, see what you and have and what you don’t, put it on that grocery list. This recipe is easy, even for those busy moms.

Cheesy Potato Soup


  • 5 Lb. Bag of Yukon Gold or Red Potatoes (Diced)
  • 1 cup chopped celery
  • 1 cup chopped onion 
  • 6-8 eggs
  • 1 Lb. Bacon 
  • 1/2 cup flour
  • 2 cans evaporated milk                                
  • 2 Lb. Velveeta cheese

Make It!

Cover potatoes with salted water. Salute celery, onions and carrots in butter until onions are golden. Add to pot. Cut up the 1lb. of bacon and cook until crisp; add to pot. Combine eggs and salt in a large mixing bowl, beat until well mixed add flour until dough is sticky. When potatoes are tender reduce heat to low and drop the dough by spoonfuls into the pot and cover. Cook for 10 minuets or until the dumplings are cooked through. Stir in 2 cans of evaporated milk and and 2 lbs. of Velveeta cheese. Remove from heat and continue to stir to melt the cheese. Add parsley and serve! 

Thanks for visiting our blog and reading my post! I hope you enjoyed this recipe! You know good food is always sweeter when shared with good friends! Have a great week! Here is another great recipe that has been a hit at our house:

Written by Sydney Bedell



This is the blog run by the Writing for Media class.

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