From "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.


  • 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


    *  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

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