Ingredients for Ruby Tuesday S Potato Cheese Soup By Todd Wilbur
- Russet Potatoes
- Celery
- Onion
- Carrot
- 4 cups chicken stock
- 1 teaspoon salt
- White Vinegar
- All Purpose Flour
- 1 cup milk
- Shredded Cheddar Cheese
- Monterey Jack Cheese
- 2 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
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How to Make Ruby Tuesday S Potato Cheese Soup By Todd Wilbur
- Peel and chop 2 pounds of russet potatoes into bite-sized pieces.
- Finely mince 1/2 cup of carrots (grate, don't shred). Mince 1/2 cup of celery and 1/2 small onion.
- In a large saucepan, combine the potatoes, carrots, celery, and onion with 4 cups of chicken stock, 1 teaspoon of salt, and 1 tablespoon of white wine vinegar. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
- In a medium bowl, whisk together 1/4 cup of all-purpose flour and 1 cup of milk until smooth.
- Remove the saucepan from heat and gradually whisk in the flour-milk mixture into the soup.
- Return the pan to low heat and simmer uncovered for 5-8 minutes, or until the soup has thickened to your desired consistency, stirring occasionally.
- Stir in 1 cup of shredded cheddar cheese and simmer until melted and smooth.
- If the potatoes aren't completely tender, continue cooking until they are falling apart.
- Divide the soup into two bowls.
- Top each bowl with 1 tablespoon of shredded Monterey Jack cheese and 1 tablespoon of shredded cheddar cheese.
- Sprinkle with crumbled cooked bacon (about 2 slices, cooked and crumbled).
- Garnish with chopped green onions (about 2 tablespoons, chopped).
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
30g
Fat
97g
Carbs
29g
