Source:

Martha Purdy

Serves/Makes:8 servings

Ingredients

• 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

Preparation

• 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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