Ruby "Thursday" Potato Cheese Soup...don't wanna get "sued" for copyright...
(Guess you can leave out the cheese to make "straight" potato soup, however, it's AWESOME with it.)
2 large russet potatoes (I use more...adjust however you want.)
2 tblsp. finely minced celery
1 tblsp finely minced onion
1 tblsp finely grated carrot (optional)
2 cup chicken stock or broth
1 teasp. salt
2 tblsp white vinegar
2 tblsp flour
1 1/2 cups milk
_______________________________________
Ingredients to continue with cheese potato soup:
1 cup shredded cheddar cheese + extra for topping
Monterey Jack cheese shredded for topping
3-4 slices bacon cooked (or real bacon bits)
chopped green onion.
------------------------------------------------
Preparing
(1)Peel/chop potatos into bite sized pieces.
Mince onion/celery into rice size pieces.
Grate carrot into similar sized pieces.
(2) Combine vegetables with chicken stock,salt, and vinegar in a large saucepan over medium heat. Bring to a boil, then lower heat.Cover. Simmer for 20 minutes.
(3) Whisk together flour and milk in a medium bowl.
(4) Remove saucpan from heat. Stir in flour mixture. Return to heat, and simmer,stiring, un-covered for 5-8 minutes, or until soup has thickened.
________________________________________________
For Potato/Cheese soup:
After soup has thickened:
Add 1 cup cheddar cheese. Simmer until cheese has melted.
_____________________________________________
Serving:
Spoon soup into bowls. Top with shredded Monterey, cheddar, crumbled bacon, and chopped onions a desired.