One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!). I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold. Good luck!