Ruby Tuesday's Potato Cheese Soup By Todd Wilbur

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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 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

Recipe

• 1 peel potatoes and chop into bite-size pieces.
• 2 make sure vegetables are minced into very small pieces- carrot should be grated, not shredded.
• 3 in a large saucepan, combine vegetables with chicken stock, salt, and vinegar over medium heat.
• 4 bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
• 5 in a medium bowl, whisk together flour and milk.
• 6 remove saucepan with vegetables from heat and add flour and milk mixture.
• 7 return pan back to heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
• 8 add 1 cup of shredded cheddar cheese to soup and simmer until melted.
• 9 by now the potatoes should be tender and falling apart.
• 10 if not, continue cooking until soup is as thick as you like it.
• 11 to serve, divide soup into 2 bowls.
• 12 divide remaining 1 tablespoons of monterrey jack and cheddar cheeses and sprinkle on the soup.
• 13 crumble bacon and sprinkle evenly over the cheese.
• 14 top off each bowl of soup with chopped green onion.