Potato Cheese Soup-Ruby Tuesday

The best restaurant potato soup I've come across.

Potato Cheese Soup-Ruby Tuesday
Potato Cheese Soup-Ruby Tuesday

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large russet potatoes

  • 2

    Tbsp. finely minced celery

  • 1

    Tbsp.finely minced onion

  • 1

    Tbsp. grated carrot

  • 2

    cups chicken stock or broth

  • 1

    tsp. salt

  • 2

    tsp. white vinegar

  • 2

    Tbsp. flour

  • 1 1/2

    cups milk

  • 1

    cup plus 1 Tbsp. shredded cheddar cheese

  • 1

    Tbsp. shredded monterey jack cheese

  • 2

    slices bacon, cooked

  • 1

    tbsp. chopped green onion

Directions

Peel the potatoes and chop them into bite size pieces (about 4 cups) Celery and onion should be very finely minced and carrot should be very finely grated. Combine veggies with stock, salt and vinegar in large saucepan over medium heat. Bring to boil, turn down heat, cover and simmer for 20 minutes. Whisk together flour and milk in a medium bowl. Remove pan from heat, add flour and milk mixture, return to heat and simmer uncovered 5-8 minutes till soup has thickened and potatoes are very tender. Add 1 cup cheddar and simmer till melted. Spoon soup into bowls, sprinkle on remaining cheddar and the monterey jack cheese. Crumble bacon and sprinkle on top of cheese. Top each bowl with chopped green onion.

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