This Ruby Tuesday potato cheese soup recipe is easy to make, very indulgent, and just as you get in the restaurant. If you like making Ruby Tuesday Copycat Recipes at home you will want to try this soup.
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I love soup recipes for the cooler months of the year but this potato cheese soup recipe is great all year long. It’s perfect for an easy family dinner or for lunches throughout the week.
You can also customize this soup with your own toppings. We like to add bacon of course but you can also add some spicy peppers, extra cheese, sour cream, and more. There are so many things you can add to make this recipe your own!
Here’s what you will need to make Ruby Tuesday potato soup at home:
This recipe is really easy to make but you do need a variety of ingredients for building the many delicious flavors in this tasty Ruby Tuesday soup.
We’ll start out with russet potatoes. These are a must because they work best for making a creamy base for our soup. We will also be using celery, onion, carrots, and green onion.
From the pantry you’ll need flour, vinegar, milk, salt, and chicken broth. To make this recipe cheesy and full of flavor we will add cheddar cheese, Monterey Jack cheese and cooked bacon!
How much does this recipe make?
This recipe is enough for about 2 bowls of soup. If you want to make a larger batch you can double or even triple the recipe. I usually make a double batch so that we can have some leftovers!
How to make an easy potato cheese soup:
Peel potatoes and chop into bite-size pieces about 4 cups total.
Combine the potatoes and 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 the flour and milk in a medium bowl. Remove the saucepan from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened. Add 1 cup of Cheddar cheese to the soup and simmer until melted. Potatoes should be fork tender.
To serve, spoon into bowls and top with Cheddar and the Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with chopped green onion.
Pro Tip: If the soup doesn’t seem thick enough use instant mashed potatoes in small amounts to thicken the soup!
Looking for even more delicious Ruby Tuesday recipes to try?
I love Ruby Tuesday and thanks to all of this extra time at home I’ve been sharing a lot of my favorite restaurant meals that you can make at home.
So far we’ve tried the Ruby Tuesday ranch dressing, potato salad, pasta salad with ham and peas, and the baked Mac and cheese! Another great one to try is the Ruby Tuesday white chicken chili!
These Ruby Tuesday biscuits go great with any soup recipe and the broccoli salad is a family favorite for parties and backyard BBQ’s! If you feel like making even more delicious potato goodness try these Ruby Tuesday mashed potatoes as well!
Printable Ruby Tuesday Potato Soup Recipe:
Yield: 2 Bowls
Ruby Tuesday Potato Cheese Soup
This Ruby Tuesday potato cheese soup recipe is easy to make, very indulgent, and just like you get in the restaurant. If like making restaurant recipes at home you have to try this soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
- 2 large russet potatoes
- 2 tablespoons finely minced celery (1/2 stalk)
- 1 tablespoon finely minced onion
- 1 tablespoon finely grated carrot (1/4 carrot)
- 2 cups chicken stock or broth
- 1 teaspoon salt
- 2 teaspoons white vinegar
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup Shredded Cheddar Cheese
- 1 tablespoon shredded Cheddar cheese (Garnish)
- 1 tablespoon shredded Monterey Jack cheese (garnish)
- 2 slices bacon cooked
- 1 tablespoon chopped green onion
Instructions
- Peel potatoes and chop into bite-size pieces (about 4 cups.)
- Combine the potatoes and 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 the flour and milk in a medium bowl. Remove the saucepan from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened. Add 1 cup of Cheddar cheese to the soup and simmer until melted. Potatoes should be fork tender.
- To serve, spoon into bowls and top with Cheddar and the Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with chopped green onion.
Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving:Calories: 614Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 1944mgCarbohydrates: 94gFiber: 8gSugar: 19gProtein: 30g
I am not a medical expert. These calculations are provided as a courtesy.
