Ruby Tuesday's Potato Cheese Soup

Christmas Carol's Note:

I couldn't resist sharing another Top Secret Restaurant Recipe with you! By Todd Wilbur, of course. Although I've been to Ruby Tuesday, I've never had their potato soup until now. Oh this is good! On a cool Autumn evening, whip up this soup and most likely you'll find yourself making it again and again.

• Total Time: 1 hrs 20 mins
• Prep 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 white vinegar
• 2 tablespoons all-purpose flour
• 1 ½ 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

Directions:

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.

Reviews

[Chef #317258]

this was really a good potato soup, I added cauliflower to mine and I did add the cheese, but would have been fantastic even without the cheese. will make again and again, thanks!

[Marsha D.]

Delicious! Made for my DH he loves potato soup. I used whipping cream for a richer flavor in place of the milk and I forgot to add the white vinegar since I don't usually use vinegar in potato soup. It was still good. Thanks for sharing the recipe!

[Kittencalskitchen]

This was excellent cheese soup Christmas Carol! almost like mine (#71245) but a little different. I doubled the recipe, and used turkey broth that I had frozen in my freezer in place of the chicken broth, left out the carrots and used half Velveeta cheese and half grated cheddar cheese, I cooked the potatoes seperately in fear of becoming too soft....I topped/sprinkled the soup with with grated 5 year old very aged cheese before serving, and chopped green onions also. We enjoyed this soup very much with my homemade bread rolls. Thank you so much for sharing...Kittencal:)