Loaded Potato Soup

• 3 lb. red potatoes
• 1/4 cup (1/2 stick) margarine, melted
• 1/4 cup flour
• 8 cups half-and-half
• 1 lb. (16 oz.) VELVEETA, cut up
• white pepper
• garlic powder
• 1 tsp. hot pepper sauce
• 12 slices bacon, cooked, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup chopped fresh parsley

1. Dice unpeeled red potatoes into 1/2-inch cubes.
2. Place in large Dutch oven, cover with water and bring to a boil.
3. Let boil for 10 minutes or until about three-quarters cooked.
4. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth.
5. Place over low heat and gradually add half-and-half, stirring constantly.
6. Continue to stir until smooth and liquid begins to thicken.
7. Add VELVEETA, stir until melted.
8. Drain potatoes and add to cream mixture.
9. Season to taste with pepper and garlic powder.
10. Stir in hot pepper sauce.
11. Cover and cook over low heat for 30 minutes, stirring occasionally.
12. Serve soup in individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
13. Makes 8 servings.

red potatoes, margarine, flour, velveeta, white pepper, garlic, hot pepper sauce, bacon, cheddar cheese, fresh chives, parsley

Taken from www.kraftrecipes.com/recipes/-20474.aspx (may not work)