Bacon & Tomato Soup

3 Tbsp butter or margarine
2 tsp vegetable oil
3 c cubed French bread
1 pound bacon, cooked & crumbled
2 c finely chopped celery
1 small onion, finely chopped
2 Tbsp sugar
6 Tbsp All purpose flour
5 c chicken broth
1 jar (16 oz) picante sauce
1 can (8 oz) tomato sauce
1/8 tsp pepper
sour cream(optional)

In a large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan cook bacon until crisp. Drain, reserving 1/4 c drippings; set bacon aside. Saute celery and onions in the drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving garnish with the croutons, bacon crumbles, and sour cream if desired.