Shelly's Recipe

POTATO CHEESE SOUP - Ruby Tuesdays

Category: Soups

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

Peel potatoes and chop into bite-sized pieces, should make about 4 cups.

Make sure celery and onion are minced into very small pieces about the size of a grain of rice. Carrot should be grated into very small pieces, not shredded. Combine vegetables with chicken stock, salt and vinegar in a large saucepan over medium heat. Bring stock to a boil, then turn down heat, cover pan and simmer for 20 minutes.

Whisk together flour and milk in a medium bowl. Remove saucepan of vegetables from heat and add flour and milk mixture. Put pan back on the heat and simmer, uncovered, for 5-8 minutes or until the soup has thickened. Add 1 cup Cheddar cheese to 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. To serve, spoon the soup into bowls, Divide remaining 1 tbsp Cheddar and Monterey Jack and sprinkle on top of soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with chopped green onions. Serves 4 as an appetizer or 2 as a main course.