Ruby Tuesday's Potato Cheese Soup by Todd Wilbur

Name: Ruby Tuesday's Potato Cheese Soup by Todd Wilbur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large russet potatoes, 2 tablespoons finely minced celery, 1 tablespoon finely minced onion, 1 tablespoon grated carrot, and more.

Yes, Ruby Tuesday's Potato Cheese Soup by Todd Wilbur falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!