Ruby Tuesday Potato Cheese Soup Recipe

Sunday, January 30, 2011

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

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 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.

6. To serve, spoon the soup into bowls. Divide the remaining 1 tablespoon of Cheddar and the Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with chopped green onion.


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