From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.
INGREDIENTS:
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon margarine
4 cups half-and-half
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
2 tablespoons margarine
3 tablespoons flour
2 large potatoes, baked, peeled, cut into 3/4-inch cubes
1 cup shredded Cheddar cheese
1/2 cup bacon bits
1/2 cup sour cream
Chopped fresh chives to taste
TO PREPARE:
* Saute the onion and celery in 1 tablespoon margarine in a saute pan until tender.
* Combine the onion mixture, half-and-half, salt and pepper in a large saucepan; mix well. Heat to the boiling point, stirring occasionally.
* Heat 2 tablespoons margarine in a saucepan until melted. Whisk in the flour. Cook for 3 minutes or until of roux consistency, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add the potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently.
* Ladle into soup bowls. Top each serving with Cheddar cheese, bacon bits, sour cream and chives.
SERVES: 8
INGREDIENTS:
TO PREPARE:
* Saute the onion and celery in 1 tablespoon margarine in a saute pan until tender.
* Combine the onion mixture, half-and-half, salt and pepper in a large saucepan; mix well. Heat to the boiling point, stirring occasionally.
* Heat 2 tablespoons margarine in a saucepan until melted. Whisk in the flour. Cook for 3 minutes or until of roux consistency, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add the potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently.
* Ladle into soup bowls. Top each serving with Cheddar cheese, bacon bits, sour cream and chives.
SERVES: 8
