Ruby Tuesday Potato-Cheese Soup

I know for all of you living in warmer climates, soup season is over. But this soup is yummy, easy, and great for those occasional rainy days. And the ingredients are things you probably have on hand so good to make if you don't want to go grocery shopping. It is a favorite in our house-hold, and easy to modify and make your own if you want.

Ruby Tuesday Potato-Cheese Soup

2 large russet potatoes
2 Tbsp finely minced celery
1 Tbsp finely minced onion
1 Tbsp grated carrot
2 cups chicken stock or broth
1 tsp salt
2 tsp white vinegar
2 Tbsp flour
1 1/2 cups milk
1 cup shredded cheddar cheese
1 Tbsp shredded Monterey Jack cheese
2 slices bacon, cooked
1 Tbsp chopped green onions

Peel potatoes and chop them into bite-size pieces (you should have about 4 cups). Make sure the celery and onion are minced into very small pieces. The carrot should be grated into very small pieces, not shredded. Combine the veggies with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat. Cover the pan and simmer for 20 minutes. Whisk together the flour and milk in a medium bowl. Remove the saucepan of vegetables from the head and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5-8 minutes or until the soup has thickened.

Add cheddar cheese to the soup and simmer until melted. By then, 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. Sprinkle cheddar and monterey jack cheese's on each soup. Crumble the bacon on top of the cheese and sprinkle each bowl with chopped green onions.