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1. Add potato cubes to stockpot. Cover with water. Bring to a boil over high heat.
2. Reduce heat to low. Simmer 15 minutes. Drain potatoes.
3. In separate stockpot, heat butter and flour over medium heat, stirring constantly 4 minutes.
4. Reduce heat to low.
5. Gradually stir in half-and-half, stirring constantly.
6. Continue to cook, stirring until smooth and liquid begins to thicken.
7. Stir in melted Velveeta gradually while stirring.
8. Add potatoes to soup.
9. Stir in pepper, garlic powder and hot pepper sauce.
10. Cover stockpot with lid and simmer 30 minutes, stirring occasionally.
To serve:
1. Ladle soup into individual soup bowls.
2. Garnish with crumbled bacon, shredded cheddar cheese, chopped chives, and chopped parsley.
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