Cut potatoes into 1/2-inch cubes. Place in large Dutch oven. Cover with
water. Bring to a boil. Cook 10 minutes or until potatoes are not quite
tender.
In another Dutch oven, combine margarine and flour, mixing until smooth.
Place over low heat. Gradually stir in half-and-half, stirring constantly.
Continue to cook, stirring until smooth and liquid begins to thicken. Add
melted Velveeta. Stir well.
Drain potatoes. Add to soup. Stir in pepper, garlic powder and hot-pepper
sauce. Cover and cook over low heat 30 minutes, stirring occasionally.
Divide soup into bowls. Garnish with bacon, cheddar cheese, chives and
parsley.
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