This was my favorite restaurant soup when I lived in the midwest and was thrilled to find this recipe on the web. Enjoy!!
3 lbs red potatoes
Â¼ cup margarine, melted
Â¼ cup flour
8 cups half-and-half
1 x 16 oz block Velveeta cheese, melted
white pepper, to taste
garlic powder, to taste
1 tspn hot pepper sauce
Â½ lb bacon, fried crisply
1 cup Cheddar cheese, shredded
Â½ cup fresh chives, chopped
Â½ cup fresh parsley, chopped
Preparation & Cooking Instructions :
Dice unpeeled red potatoes into Â½" cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until Â¾ 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. Serves 8.