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Velveeta
Potato Soup
Makes 8 servings.
3 lbs. red potatoes
1/4 C. margarine, melted
1/4 C. flour
8 C. half-and-half (can use fat free)
1 (16-ounce) block Velveeta cheese, melted
pepper, to taste
garlic powder, to taste
1 tsp. hot pepper sauce (Tabasco)
1/2 lb. bacon, fried crisply
1 C. cheddar cheese, shredded
1/2 C. fresh chives, chopped
1/2 C. 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.
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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