BLT&C Soup
17 ingredients
13 steps
Ingredients
- 1 lb bacon, cooked & crumbled
- 12 cup butter or 12 cup margarine
- 1 stalk celery, finely chopped
- 12 medium red bell pepper, seeded and finely chopped
- 1 (14 1/2 ounce) canpetite diced tomatoes, drained
- 1 medium onion, finely chopped
- 2 tablespoons garlic, minced
- 12 cup flour
- 6 cups chicken broth
- 1 teaspoon dried basil
- 12 teaspoon dried thyme
- salt and pepper, to your taste
- 2 cups shredded cheese
- 12 cup instant mashed potatoes, for thickening
- chopped lettuce
- bacon bits
- crouton
Directions
-
1Melt butter in a large stock pot.
-
2Add celery, red pepper, tomatoes, onion, and garlic.
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3Saute until vegetables are tender.
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4Add flour and mix well in to vegetables.
-
5Cook for about 5 minutes to cook out the raw flour taste.
-
6Slowly whisk in chicken broth.
-
7Add cooked bacon, basil, thyme, salt and pepper.
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8Cook for about 30 minutes.
-
9Taste occasionally and adjust seasonings as needed.
-
10Stir in cheese and instant mashed potatoes.
-
11Allow cheese to melt completely.
-
12You may omit the instant potatoes if you want a less thick soup.
-
13Serve topped with shredded lettuce, bacon bits and croutons.
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