baked-potato-soup

3 lbs. red potatoes

1/4 cup butter, melted

1/4 cup flour

2 quarts half−and−half

1 pound block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 tsp. hot pepper sauce

1/2 lb. bacon, fried crisply

1 cup cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large

Dutch oven, cover with water and bring to a boil. Let boil for

10 minutes or until almost cooked.

In a separate large Dutch oven, combine melted margarine and flour,

mixing until smooth. Place over low heat and gradually add

half−and−half, stirring constantly. Continue to stir until smooth

and liquid begins to thicken. Add melted Velveeta. Stir well. Drain

potatoes and add to cream mixture. Stir in pepper, garlic powder

and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled

bacon, shredded cheese, chives and parsley.