| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 2 | oz | Bacon grease |
| 1 | lb | Yellow onion; medium diced |
| 1 | Green bell pepper; seeded, medium diced | |
| 1 | Red bell pepper; medium diced | |
| 2 | bn | Green onion; small diced |
| 5 | lb | Leftover baked potato; large diced |
| 6 | oz | Chicken base |
| 4 | tb | Lemon pepper |
| 1 | tb | Tabasco sauce |
| 2 | ga | Water or chicken stock |
| 1 | lb | Butter |
| 3 | c | Flour |
| 16 | oz | Country gravy mix |
| 1 | qt | Half and half |
| As needed vit. D milk |
INSTRUCTIONS
1. In a large stock pot add bacon grease let heat. 2. add onion & bell peppers saute for 5 minutes. 3. add green onion & baked potato, saute additional 5 minutes. 4. add water or stock, all seasoning, including chicken base and bring to a simmer. 5. In a seperate pan cook butter & flour (roux). when it starts to turn a lighter color let cool and then add to simmering pot. Let this cook for 20 minutes. 6. In a seperate bowl mix half n half with gravy mix and then stir into the soup. Let the soup simmer an additional 15 minutes adding milk as needed to thin out soup. NOTES : Serving: Place soup in a bowl and add on top real bacon bits, green onion, & cheddar cheese. Popular soup at the restaurant, this is the actual recipe.... Recipe by: Jamie, Az.(local Restaurant) Posted to recipelu-digest Volume 01 Number 512 by CuisineArt <CuisineArt@aol.com> on Jan 13, 1998
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