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

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