CHEESY POTATO SOUP W/DUMPLINGS

Cheesy Potato Soup w/Dumplings image

Provided by Teresa Malkemus @Cake_Nonny

Number Of Ingredients 9

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6-8 large potatoes, peeled and cubed
2 stalk(s) celery
1 medium onion, peeled and left whole
2 cup(s) milk
1 tablespoon(s) cornstarch
1 small jar cheese whiz
2 eggs
1-2 cup(s) flour
salt and pepper to taste

Steps:

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.
Remove the celery and onion with about a cup of water and puree in a blender. Return mixture to the potatoes.
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.
in a separate bowl, crack eggs and after discarding shells, add flour with some salt and pepper until a thick dough forms.
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.
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.