Blt Soup

• 3 tablespoons butter
• 2 teaspoons canola oil
• 3 cups cubed French bread
• 1 pound bacon strips, diced
• 2 cups finely chopped celery
• 1 medium onion, finely chopped
• 2 tablespoons sugar
• 6 tablespoons all-purpose flour
• 5 cups chicken broth
• 1 jar (16 ounces) picante sauce
• 1 can (8 ounces) tomato sauce
• 1/8 teaspoon pepper
• 3 cups shredded lettuce

1. In a Dutch oven, heat butter and oil over medium heat. Add bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup drippings; set bacon aside.
2. Saute celery and onion in drippings until tender. Add sugar; cook and stir for 1 minute or until sugar is dissolved. Gradually stir in flour; cook and stir for 1 minute or until blended. Add the broth, picante sauce, tomato sauce and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Just before serving, add lettuce and heat through. Sprinkle with croutons and bacon.

butter, canola oil, bread, bacon, celery, onion, sugar, allpurpose, chicken broth, picante sauce, tomato sauce, pepper, shredded lettuce

Taken from www.tasteofhome.com/recipes/blt-soup/ (may not work)