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mrs. mom's cheesy potato soup

(1 rating)
lovemyterrier avatar
Recipe by
Cara Metzger
@lovemyterrier
Warsaw, IN

I came up with this recipe when I procrastinated making dinner one night. It was quick to make using my food processor. It will take a lot longer if you don't have one and surely will ruin your maincure! My family loves this recipe and my eight year old son and eighty-four year old grandma both said it's the best.

(1 rating)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For mrs. mom's cheesy potato soup

  • 1 lb
    ground beef or sausage
  • 3 Tbsp
    butter
  • 9
    yukon gold potatoes (not peeled)
  • 3 stalk
    celery
  • 1/2
    onion
  • 1 Tbsp
    beef bouillon
  • 4 c
    hot water
  • 1 Tbsp
    worcestershire sauce
  • CHEESE SAUCE
  • 1/4 c
    butter
  • 1/4 c
    flour
  • 2 c
    milk
  • 8 oz
    velveeta (or your favorite cheese that melts well)

How To Make mrs. mom's cheesy potato soup

  • 1
    Place ground beef or sausage in a skillet and begin to brown over medium heat. The first time I made this recipe I used ground beef and the second time I used sausage. They were both excellent and I plan to use diced ham sometime.
  • 2
    In a large pot, add 3 tbsp. butter. Place pot on stove over medium heat. Wash Yukon Gold potatoes, leaving skin on (it is a mild and delicious flavor), use food processor to shred potatoes. I used the medium shredding blade but yours might be different depending on make/model. Add potatoes to large pan with the butter. *I used 9 small to medium sized potatoes. If yours are large, you might want to decrease the number you use.
  • 3
    Change to blade to slicing blade. Wash the three stalks of celery and slice then add to potato/butter mixture. Either dice or process onion using chopping blade then add to pan.
  • 4
    Increase heat to medium-high and saute the potato, celery, onion mix in the butter until the potatoes develop some nice golden brown crispiness and color.
  • 5
    After the potatoes begin to brown add 1 Tbsp. beef base/bouillon into the 4 cups hot water. I used L.B. Jamison's beef soup base. Mix well then pour over potato mixture.
  • 6
    Add one tablespoon Worcestershire sauce. Turn heat to low. After the ground beef or sausage is browned (no pink left!) add to the large pot.
  • 7
    I used the same skillet that I browned the meat in to make the cheese sauce. Place 4 tablespoons (1/4 cup) butter in skillet and melt over low-medium heat.
  • 8
    After butter is melted add flour and whisk together. Gradually add the two cups milk while whisking the whole time. Continue to stir until thickened.
  • 9
    Cut Velveeta into chunks and add to pan. Whisk until smooth. Pour cheese mix into potato mix. Enjoy!
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