Ruby Tuesday Potato Soup

Lori

ingredients

1
Peel potatoes and chop into bite-size pieces (should be about 4 cups).
2
Make sure the celery and onion are minced into very small pieces, size of a grain of rice. Carrot should be grated into very small pieces, not shredded.
3
Combine vegetables with chicken stock, salt, and vinegar in large saucepan over medium heat. Bring the stock to a boil (then turn down heat, cover pan, and simmer for 20 minutes.)
4
Whisk together flour and milk into medium bowl. Remove saucepan of veg from heat and add flour and milk mixture.
5
Put pan back on heat and simmer uncovered, for 5 to 8 minutes or until soup has thickened.
6
Add 1 C cheddar cheese to soup and simmer until melted.
7
By this time potatoes should be tender and falling apart. If not, continue to cook until soup is as thick as you like it.
8
To serve, spoon soup into bowls, divide remaining T cheese and jack cheese and sprinkly on soup. Crumble bacon and sprinkle evenly on top of cheese.
9
Top off each bowl with chopped green onion.