Grandma Harms' Potato Soup

This recipe has a special place in my life. It is the first dish I could make on my own when I was a teenager and the first meal I made my now husband when we first started dating. The recipe originated with my Grandma Harms. She raised her 14 (yes, 14!) children on a potato farm in southern Minnesota with my Grandfather. My dad grew up on this soup and everyone in our family has their own take on this recipe. Some family members use cheddar cheese, some use Wrangler hot dogs and some add carrots. This is my mom's take on Grandma Harms' original recipe.  I figured since this soup has such a significant place in my life, it would only be fitting that it be the first recipe I post on my blog.

Now, I normally will be posting recipes that use whole, un-processed ingredients. As you will notice, this recipe contains a certain processed cheese product. If you want to refrain from using this "cheese product" you can certainly use shredded cheddar or a similar type cheese. My mom used to make this with shredded cheddar cheese until she discovered the wonderful creaminess of Velveeta and never went back. It really takes the soup over the edge and I just can't change a good thing!

Ingredients are 4 medium russet potatoes, 4-5 stalks of celery, 1 large onion, 1 package of lil' smokies (I used turkey lil' smokies here) and 1 package Velveeta cheese (16 oz). The key to this recipe is the order in which you put the ingredients in the pot. 

Fill a large soup pot halfway full with water and place on stove. Bring water to a boil over high heat.

Chop onion and place in the boiling water.

While onion is boiling, cut hot dogs into bite size pieces and place in pot.

Next, peel and cut potato into bite size pieces and place in pot.



Then, slice celery, place in pot.



Slice Velveeta into chunks and set aside. Once the potatoes are just about done, turn the heat to low and put the Velveeta chunks in the pot.

Stir occasionally for about 5 minutes or so until the Velveeta melts completely. Turn the heat off. Add salt and pepper to taste.

Serve with crusty bread. Enjoy!

GRANDMA HARMS' POTATO SOUP

Ingredients:

• 16 oz. Velveeta cheese, cut into medium chunks
• 4-5 celery stalks, sliced
• 4 medium Russet potatoes, peeled and cut into bite size chunks
• 1 pkg lil' smokies, cut into bite size pieces
• 1 large onion, roughly chopped
• salt and pepper to taste

Directions:

1. Fill large pot halfway with water. Bring water to boil.
2. Chop onion, place in boiling water.
3. Next, cut lil' smokies, then place in pot.
4. Peel and cut potatoes into bite size pieces, place in pot.
5. Slice celery place in pot.
6. Cut Velveeta cheese into chunks and set aside.
7. Once potatoes are fork tender, turn heat down to low and place Velveeta into pot.
8. Stir occasionally for about 5 minutes until Velveeta melts completely.
9. Turn heat off and serve with crusty bread.