I thought of my grandmother the minute I saw this recipe. Baked Potato Soup
An easy soup with great flavors >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 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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
