Title: DailyInBox: The Recipe File
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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
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Soups and Vegetables:
Baked Potato Soup
from
True
Grits...
Tall Tales and Recipes from the New South
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:
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Sauté the onion and celery in 1 tablespoon
margarine in a sauté pan until tender.
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Combine the onion mixture, half-and-half, salt and
pepper in a large saucepan; mix well. Heat to the boiling point,
stirring occasionally.
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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.
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Ladle into soup bowls. Top each serving with
Cheddar cheese, bacon bits, sour cream and chives.
SERVES 8
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of True Grits, are returned
to the community.
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