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POINTS® values per serving | 6
Servings | 4

This is using all full fat ingredients - the cheese, the milk, the chicken broth, etc. I know it could be lightened a bit - but this is so good, that I think it's worth the 6pts per bowl!! I think that 1/4 of a recipe is plenty for a filling meal - you may want to eat a salad with it. Yummmm!!!

I got this recipe from "Top Secret Restaurant Recipes" by Todd Wilbur - it's a copy of the original Ruby Tuesday soup - but I find it to be better than ANY potato cheese soup I've had in a restaurant!! Enjoy!

Ingredients

2 large potatoes
1 Tbsp minced onion
1 Tbsp grated carrot (about 1/4 carrot)
1 cube chicken bouillon cube made with 2 cups water, I use Knorr (you could use 2 cups of any chicken broth instead)
1 tsp table salt
2 tsp white vinegar
2 Tbsp all-purpose flour
1 1/2 cup whole milk
1 cup Kraft Mild Shredded Cheddar Cheese
2 slices Oscar Mayer Cooked Center-Cut Bacon

Instructions

1. Peel potatoes, and chop into bite-size pieces. Mince onion. Carrot should be grated very finely.

2. Combine vegetables, chicken broth, salt, and vinegar in a large saucepan over medium heat. Bring to boil, then turn down heat, cover, and simmer 20 min.

3. Whisk together flour and milk in medium bowl.

4. Remove saucepan from heat and add flour and milk mixture. Put back on heat, and simmer uncovered, 5-8 min, or until thickened.

5. Add cheese and simmer until melted. Potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you'd like.

6. To serve, top with crumbled bacon. You can also top with a bit of cheese.