Real Recipes From Real Home Cooks ®

cheesy potato soup w/dumplings

Recipe by
Teresa Malkemus
Bloomington, IN

Got this recipe from my great-grandmother's cookbook.

prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For cheesy potato soup w/dumplings

  • 6-8 lg
    potatoes, peeled and cubed
  • 2 stalk
  • 1 md
    onion, peeled and left whole
  • 2 c
  • 1 Tbsp
  • 1 sm
    jar cheese whiz
  • 2
  • 1-2 c
  • salt and pepper to taste

How To Make cheesy potato soup w/dumplings

  • 1
    Put potato cubes, celery sticks, and whole onion in a large soup pan. Cover vegetables with water. Add a teaspoon of salt. Bring to a boil and cook until potatoes and vegetables are tender.
  • 2
    Remove the celery and onion with about a cup of water and puree in a blender. Return mixture to the potatoes.
  • 3
    Add the milk and cheese. Stir over medium-low heat until the cheese is completely melted. Turn the heat to medium, stirring frequently to avoid scorching.
  • 4
    in a separate bowl, crack eggs and after discarding shells, add flour with some salt and pepper until a thick dough forms.
  • 5
    When the soup begins to boil, drop dough into soup by teaspoons. The dumplings will float when they are cooked through. Cooking the dumplings throughh will take less than 5 minutes if they are dropped into boiling soup.
  • 6
    Dissolve cornstarch in 1/2 cup cold water and pour into soup. Continue Heating until soup is at the desired consistency. Reduce heat and serve with saltine crackers.

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