Soups and Chili
Restaurant-Style Ruby Tuesday Potato Cheese Soup Recipe
This velvety soup captures the nostalgic flavor of the famous Ruby Tuesday classic, featuring tender potato chunks in a rich, buttery cheese base. It is a hearty, crowd-pleasing dish that brings the restaurant experience straight to your kitchen table.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 6
- Level
- Easy
- Per serving
- 480 kcal
Method
Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onions and celery, cooking for about 5 minutes until they are soft and translucent.
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a light roux.
Slowly pour in the chicken broth while whisking continuously to ensure no lumps form.
Add the cubed potatoes to the pot. Increase heat to bring the liquid to a boil, then immediately reduce to a low simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the milk and the cubed Velveeta cheese. Keep stirring over low heat until the cheese is completely melted and the soup is thick and creamy.
Season with salt and pepper. If you prefer a thicker texture, lightly mash a few of the potatoes against the side of the pot. Serve hot.
Notes
Use Russet potatoes rather than waxier varieties like red potatoes; the starch in Russets helps create the signature thick texture.
Do not let the soup reach a rolling boil once the milk and cheese are added, as this can cause the dairy to separate.
For the most authentic Ruby Tuesday flavor, use processed American cheese (like Velveeta), which provides that specific smooth melt.
Garnish with real bacon bits and chopped green onions just before serving for extra flavor and crunch.
