Ruby Tuesday's Potato Cheese Soup

Recipe Ingredients

2		Russet potatoes (large)
1 tablespoon	15ml	Finely-minced celery
1 tablespoon	15ml	Grated carrot
1 tablespoon	15ml	Finely-minced onion
2 cups	474ml	Chicken stock or broth
1 teaspoon	5ml	Salt
2 teaspoons	10ml	White vinegar
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Milk
1 cup	146g / 5.1oz	Shredded Cheddar cheese - plus
1 tablespoon	15ml	Shredded Cheddar cheese
1 tablespoon	15ml	Shredded Monterey Jack cheese
3		Bacon - fried
1 tablespoon	15ml	Chopped green onion

Recipe Instructions

Peel potatoes and chop them into bite-sized pieces. Combine the vegetables with the stock, salt, and vinegar in a large saucepan over medium heat. Bring the 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 from heat and add the flour and milk mixture. Return pan to heat and simmer uncovered for 5 to 8 minutes or until soup has thickened. Add 1 cup cheddar cheese and simmer till melted.

Serve in bowls, sprinkle the tablespoon each of Cheddar and Jack cheese on top. Crumble the bacon and put on top and then the green onion.

This recipe yields ?? servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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