3 pounds red potatoes, peeled and diced
1/4 cup butter, melted
1/4 cup flour
8 cups half and half
1 (16 oz) box Velveeta cheese, melted
White pepper and garlic powder to taste
1 tsp hot pepper sauce
1/2 pound bacon, fried crispy and drained
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
| | | In large Dutch oven, place the potatoes with enough water to cover and bring to a boil. Let boil for 10 minutes or until 75% cooked. In another Dutch oven, combine melted butter 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 cheese. Stir well. Drain potatoes and add to cream mixture. Stir in spices and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual bowls and top with crumbled bacon, shredded cheese, chives and parsley.
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