Title: Baked Potato Soup
Categories: Soups
Yield: 1 Servings

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

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
on Jan 13, 1998