Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Potato Cheese Soup

Ruby Tuesday Copycat Recipe

Serves 2

2 large russet potatoes
2 tablespoons finely minced celery
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or 2 cups chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus
1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese
2 slices bacon, cooked and drained
1 tablespoon chopped green onion

To make the soup:  Peel potatoes and chop into bite-size pieces. Make sure vegetables are minced into very small pieces- carrot should be grated, not shredded. In a large saucepan, combine vegetables with chicken stock, salt, and vinegar over medium heat. Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.

In a medium bowl, whisk together flour and milk. Remove saucepan with vegetables from heat and add flour and milk mixture. Return pan back to heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened. Add 1 cup of shredded Cheddar cheese to soup and simmer until melted. By now the potatoes should be tender and falling apart. If not, continue cooking until soup is as thick as you like it.

To serve, divide soup into 2 bowls. Divide remaining 1 tablespoons of Monterrey Jack and Cheddar cheeses and sprinkle on the soup. Crumble bacon and sprinkle evenly over the cheese. Top off each bowl of soup with chopped green onion.

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