Wednesday, November 16, 2011

Mom's Cheese Soup

My mom, Jeannie, was my best friend in the world, hands down!!! I think about her everyday and all the wonderful memories we made together. She was a goofball and put her family before anything else, just like me! Truly one of a kind! One of the best memories I have of her is cooking in the kitchen. Her favorite thing to cook was this soup. She called it cheese soup, but other places where I've seen similar soups call it something like cheesy bacon potato soup. Bacon, Potatoes, Cheese, Onions, what more could you want in a creamy soup? Since we have some big guys in our family (my brothers are 6'10"!), she always cooked huge amounts of food. I'm addicted to cheese, so this is one of my favorite soups!!! This recipe will make approximately 20 bowls of soup. So, If you want less soup, half the recipe!

Here' what you will need:

A block (2.5 lbs) of velveeta cheese (you can also use any other kind of cheese that melts well)
Two packages (2 lbs.) of bacon
5 lbs of potatoes
3-4 large onions
1 cup Milk
3 Tbsp. Corn Starch
Salt and Pepper (to taste)
Chives or Parsley (optional)
Stock Pot (preferably granite instead of aluminum)
Frying Pan

Cooking Instructions:

Peel the potatoes and cut them up into small cubes. Peel and chop the onions. Put the onions and potatoes in a large pot and add water. The water should be at least two inches above the potatoes and onions. Boil the onions and potatoes on high until tender.

While the potatoes and onions cook, cut the bacon up into 1 inch peices and fry it in a frying pan. Fry it to the the desired crispness.

When the potatoes and onions are done, add cooked bacon. Turn the burner to a very low heat and add cheese (cut up into small peices). Stir constantly until cheese melts.  Immediately mix up corn starch and milk in a bowl with a fork. Make sure there aren't any lumps.

Pour mixture into the soup and stir some more. (Stir, Stir, Stir!!) Turn burner off as soon as you add corn starch and milk. Add salt and pepper (to taste).

Stir some more! If after 5 minutes the soup isn't thick enough, you can add more corn starch and milk. Sometimes I garnish the soup with parsley or chives (optional).


Since this recipe makes tons of soup, I always put it in ziploc bowls and toss it in the freezer. It always reheats perfectly!!!

A picture of me and my Mom!!!


  1. Wow! That's a lot of soup! Nice to have on hand in the freezer for those nights you don't feel like cooking too. Sounds great!

  2. Thanks Karen! I LOVE to freeze everything. I usually cook one or two days a week, freeze the food, then most of the week, we can just go to the freezer and pick out what we want to eat. Most things freeze well, except for meals with fruit in them.

  3. I just had some cheesy soup last night! This recipe has almost all the ingredients that a loaded baked potato has-yum!

  4. Thanks Tina!! Maybe I should top it off with some sour cream? That might be really good!!

  5. I've had Jeannie's soup and it is really yummy!!! Jeannie was a good friend we had a lot of fun together. Love you guys

  6. Thanks for the wonderful comment Julie!!! You were always a good friend to her too! Love you!!!

  7. Your mama Jeannie is sooooooooooo proud of you!! What a precious post...brought tears to my eyes, little angel xox Ally

  8. Thanks Ally! I sure do miss her!