Saturday, September 27, 2008

Souper Saturday!

This is a yummy recipe that I got from the Top Secret Restaurant Recipes cookbook. It is a replica of the Potato Cheese Soup from Ruby Tuesday.

This makes about 3 bowls of soup, so I usually double it.

Potato Cheese Soup

2 large russet potatoes
2 tablespoons finely minced celery (about 1/2 stalk)
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons flour
1 1/2 cups milk
1 cup + 1 tablespoon cheddar cheese

Peel the potatoes and chop them into bite sized pieces (about 4 cups). Make sure the celery and onion are minced into very small pieces and should be about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.

Combine the vegetables 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 flour and milk in a separate bowl.

Remove the saucepan of vegetables from the heat 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 is thickened.

Add 1 cup of cheddar cheese to the soup and simmer until melted. The potatoes should be very tender and falling apart, if not continue cooking until the soup is as thick as you like it.

I never do this, but the recipe suggests adding Monterrey jack cheese, cooked crumbled bacon, and green onion, so if you want to feel free!

Check out my other Souper Saturday recipes here.

Check out some other great recipes on The Grocery Cart Challenge's Recipe Swap.


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