Servings
1
Ingredients
- 2 ounce Bacon grease
- 1 pound Yellow onion; medium diced
- 1 Green bell pepper; seeded, medium diced
- 1 Red bell pepper; medium diced
- 2 bunches Green onion; small diced
- 5 pounds Leftover baked potato; large diced
- 6 ounce Chicken base
- 4 tablespoons Lemon pepper
- 1 tablespoon Tabasco sauce
- 2 gallons Water or chicken stock
- 1 pound Butter
- 3 cups Flour
- 16 ounce Country gravy mix
- 1 quart Half and half
- As needed vit. D milk
Directions
- 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.
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- Recipe by: Jamie, Az.
- (local Restaurant) Posted to recipelu-digest Volume 01 Number 512 by CuisineArt