O'Charley's Baked Potato Soup

O'Charley's Baked Potato Soup

3 lbs. red potatoes1/4 cup butter, melted1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, meltedWhite pepper, to taste
Garlic powder, to taste1 tsp. hot pepper sauce1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded1/2 cup fresh chives, chopped1/2 cup 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
almost cooked. In a separate large Dutch oven, combine melted margarine andflour, mixing until smooth. Place over low heat and gradually addhalf−and−half, stirring constantly. Continue to stir until smooth and liquidbegins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add tocream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover andcook over low heat for 30 minutes, stirring occasionally. Place soup intoindividual serving bowls and top with crumbled bacon, shredded cheese,chives and parsley.