BLT&C Soup

• 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

1. Melt butter in a large stock pot.
2. Add celery, red pepper, tomatoes, onion, and garlic.
3. Saute until vegetables are tender.
4. Add flour and mix well in to vegetables.
5. Cook for about 5 minutes to cook out the raw flour taste.
6. Slowly whisk in chicken broth.
7. Add cooked bacon, basil, thyme, salt and pepper.
8. Cook for about 30 minutes.
9. Taste occasionally and adjust seasonings as needed.
10. Stir in cheese and instant mashed potatoes.
11. Allow cheese to melt completely.
12. You may omit the instant potatoes if you want a less thick soup.
13. Serve topped with shredded lettuce, bacon bits and croutons.

bacon, butter, celery, red bell pepper, tomatoes, onion, garlic, flour, chicken broth, basil, thyme, salt, shredded cheese, instant mashed potatoes, lettuce, bacon bits, crouton

Taken from www.food.com/recipe/blt-c-soup-518883 (may not work)