Potato Soup (Like O’Charley)

(I make 1/2 of recipe)

Ingredients:
3 pounds red potatoes
¼ cup butter, softened
¼ cup flour
8 cups half-and-half
16 ounces Velveeta cheese
Garlic powder and white pepper, to taste
1 teaspoon hot pepper sauce

½ pound bacon, fried crisply
1 cup cheddar cheese, shredded
½ cup fresh chives, chopped


Directions:
1. Dice unpeeled red potatoes into ½-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Let boil for 10 minutes or until ¾ cooked. Drain potatoes and set aside.


2. In a small bowl mix butter and flour together. In a large saucepan, melt butter mixture to make a roux, stir until brown and smooth. Place over low heat and gradually add half-and-haft, stirring constantly. Continue to stir until smooth and liquid begins to thicken.


3. Meanwhile cut Velveeta cheese in to small dices and put in a bowl. Add about ¼ cup of half-and-half into the cheese. Microwave about 1 minute 30 seconds or until cheese melted, stir until smooth.

4. Add melted Velveeta. Stir well. Add potatoes to the cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 15 minutes, stirring occasionally.

5. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.