From: 0024@pnet16.navy.mil (Roger Randall) Reply-To: 0024@pnet16.navy.mil (Roger Randall) Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: Bacon Potato Soup Date: 14 Oct 1995 06:02:46 -0600 Organization: Navy.mil Message-ID: Hope this one does the trick for you. The ingredients are not exact as I made this one up trying to duplicate a soup that I had at a restaurant. It's very rich and I hope that you're not counting calories. The more cream used, the better! Enjoy! -------------------------------------------- Title: Bacon Potato Soup Fry 8 to 10 slices bacon crisp; remove from pan. Add to bacon grease 2 to 3 Tbl. flour, stir until all flour is absorbed and continue cooking for 1 minute. If you want a darker soup, cook until roux is a caramel color. To this add equal portions of heavy whipping cream and whole milk that is room temp or "warmed" in microwave. Adding cold will cause lumps. Stir constantly until thickened. I prefer a very thick soup, but add as much cream and milk until you get the thickness you want. After this has thickened, add potatoes that have already been baked, cut into bite sized pieces (you can leave the skin on if you like it that way). Crumble bacon and add to soup, reserving some to use as topping. Top with grated cheddar cheese and bacon. Serve and Enjoy!!!!!!!!!!! Source: Terri Randall Good luck! ^^ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.