Soup - Potato Cheese Soup - Ruby Tuesday

By BlueSchmoo

Ingredients

• 2 large russet potatoes
• 2 tablespoons finely minced celery (1/2 stalk)
• 1 tablespoon finely minced onion
• 1 tablespoon grated carrot (1/4 carrot)
• 2 cups chicken stock or broth
• 1 teaspoon salt
• 2 teaspoons white vinegar
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup plus 1 tablespoon shredded Cheddar cheese
• 1 tablespoon shredded Monterey Jack cheese
• 2 slices bacon, cooked
• 1 tablespoon chopped green onion

Details

Servings 2
Cooking time 100mins
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Peel the potatoes and chop them into bite-size pieces - you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.

2. Combine the potatoes and vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.

3. Whisk together the flour and milk in a medium bowl.

4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or unilt the soup has thickened.

5. Add 1 cup Cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

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