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- Martha Purdy
- 3 lbs (1.4 kg). red potatoes
- 1/4 cup (60 ml) melted margarine
- 1/4 cup (60 ml) flour
- 8 cups (1900 ml) half and half
- 16 oz (448 grm) Velveeta Cheese, melted
- white pepper to taste
- garlic powder, to taste
- 1 tbsp (15 ml) hot pepper sauce
- 1/2 lb (.2 kg). bacon, fried crisp
- 1 cup (225 ml) shredded cheddar cheese
- 1/2 cup (125 ml) chopped chives
- 1/2 cup (125 ml) parsley, chopped
- 1/2 cup (125 ml) chopped green onions
- Dice unpeeled 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 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.
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