Ruby Tuesday's Potato Cheese Soup
2 large russet potatoes
2 tablespoons finely minced celery
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or 2 cups chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus
1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese
2 slices bacon, cooked and drained
1 tablespoon chopped green onion
Peel potatoes and chop into bite-size pieces.
Make sure vegetables are minced into very small pieces- carrot should be grated, not shredded.
In a large saucepan, combine vegetables with chicken stock, salt, and vinegar over medium
Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
In a medium bowl, whisk together flour and milk.
Remove saucepan with vegetables from heat and add flour and milk mixture.
Return pan back to heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
Add 1 cup of shredded Cheddar cheese to soup and simmer until melted.
By now the potatoes should be tender and falling apart.
If not, continue cooking until soup is as thick as you like it.
To serve, divide soup into 2 bowls.
Divide remaining 1 tablespoons of Monterrey Jack and Cheddar cheeses and sprinkle on the
Crumble bacon and sprinkle evenly over the cheese.
Top off each bowl of soup with chopped green onion.
Makes 2 Servings