| 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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