Ingredients:
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Directions:
Sauté onion and celery in 1 tablespoon butter in a sauté pan until translucent. Combine the onion mixture, half-and-half, salt, and pepper in a large saucepan; mix well. Heat to boiling point, stirring occasionally. Heat 2 tablespoons butter in a saucepan until melted. Whisk in the flour.
Cook for 3 minutes or until it forms a roux, whisking constantly. Whisk into the half-and-half mixture. Cook until thickened, stirring constantly. Add potatoes; mix well. Cook just until the potatoes are heated through, stirring frequently. Ladle soup into bowls.
Top each with a spoonful of sour cream, then sprinkle with cheese, bacon and chives. |
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