3 lbs. red potatoes
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.