Make about 1 cup of roux, I prefer butter, but bacon fat works
Here's How:
Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.
Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.
Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.
Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.
Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.
Tips:
A dark roux will thicken less than light roux.
If black specks appear in the roux, it has burned and you'll have to start over.
If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.
Cheesy Tater Soup
Start with a 5 quart pan or Dutch oven
cube up (1/2" size) 1/2 pan full of taters
Boil til "el Dente"
drain water and replace with milk to cover
Bring to low simmer
add 2 to 3 lbs sharp chedder cheese
when cheese melted thicken to desired with roux
Salt lightly
Season with basil, oregano and a shot of Tabasco
Serve and pepper at table