Ruby Tuesday Potato Cheese Soup copycat recipe by Todd Wilbur
Zoom image

Ruby Tuesday Potato Cheese Soup

Score: 5.00. Votes: 6
In stock (1 item available)
  • $0.00

Sandy Beall managed Pizza Huts while a freshman at the University of Tennessee to get out of fraternity house duties. It was just three years later that Sandy's boss at Pizza Hut would favor him with a nice gift: $10,000 to invest in a dream. With that, Sandy and four of his fraternity buddies pitched in to open the first Ruby Tuesday on the university campus in Knoxville, Tennessee, in 1972. Sandy was only 21 at the time.

Here's a great soup that can be served by the cup or in large bowls as a meal in itself. Along with the potatoes is a little bit of minced celery, some minced onion, and a small amount of grated carrot for color. An additional pinch of cheese, crumbled bacon, and chopped green onion make a tasty garnish just like on the Ruby Tuesday original.

How about my copycat Ruby Tuesday's Tallcake for Two? You earned it!

Source: Top Secret Restaurant Recipes by Todd Wilbur 

This recipe is available in

Get This

  • 2 large russet potatoes
  • 2 tablespoons finely minced celery (1/2 stalk)
  • 1 tablespoon finely minced onion
  • 1 tablespoon 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 plus 1 tablespoon shredded Cheddar cheese
  • 1 tablespoon shredded Monterey Jack cheese
  • 2 slices bacon, cooked
  • 1 tablespoon chopped green onion
  • Do This
    • Restaurant/Brand
      Ruby Tuesday
    • Instructions

      1. Peel the potatoes and chop them into bite-size pieces—you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.

      2. 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.

      3. Whisk together the flour and milk in a medium bowl.

      4. Remove the saucepan of vegetables 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.

      5. Add 1 cup of Cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.

      6. To serve, spoon the soup into bowls. Divide the remaining 1 tablespoon of 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.

      Serves 4.

Average rating:

Score: 5.00. Votes: 6
Rating of votes (6)
6 customers
0 customers
0 customers
0 customers
0 customers
Kristi D.
Feb 8, 2013, 22:00

We made this for dinner tonight. My husband (who was starving and couldn't understand why I wouldn't just open a can of soup) took one bit and looked at me and said "Wow-some things ARE worth the wait". He then ate 3 bowls! So good.

Feb 7, 2013, 22:00

I have had this at Ruby Tuesday's, and it is a dead-on clone. We're in the beginning stages of a blizzard here in NY and it's all about the comfort food. This is it.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>