This week's recipe is submitted by Tina Hartzler of Minonk.

Ruby Tuesday Potato Cheese Soup

2 large russet potatoes
2 Tbsp finely chopped celery
1 Tbsp minced onion
1 Tbsp grated carrot
2 Cups chicken 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
3 to 4 slices cooked bacon
1 Tbsp chopped green onion

Peel potatoes and chop into bite size pieces (about 4 cups). Combine all vegetables with chicken broth, salt and vinegar in large pot over medium heat. Add flour to milk and mix well. Add to broth and bring to boil. Turn down heat and cover. Let simmer for 20 minutes. Add cheese and bacon before serving. Serves 2 to 4.

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