Charlene's Recipe

Loaded potato soup

Category: soup

3 lbs red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half and half
1 (16 oz) 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 3/4 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. Place soup into individual serving bowls.