Ruby Tuesday's Potato Cheese Soup
Source of Recipe
1 Comfort Foods
List of Ingredients
2 large russet potatoes
2 T. finely minced celery (1/2 stalk)
1 T. finely minced onion
1 T. grated carrot (1/4 carrot)
2 C. chicken stock or broth
1 tsp. salt
2 tsp. white vinegar
2 T. flour
1 1/2 C. milk
1 C. plus 1 T. shredded Cheddar cheese
1 T. shredded Monterey Jack cheese
2 slices bacon, cooked
1 T. chopped green onion
Recipe
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 C. 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 T. 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.
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