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Ingredients
- 3 lbs red potatoes
- 1/4 cup margarine melted
- 1/4 cup flour
- 8 cups half-and-half
- 1 pc block Velveeta cheese (16-oz) melted
- White pepper to taste
- Garlic pwdr to taste
- 1 tsp warm pepper sauce
- 1/2 lb bacon fried crisply
- 1 cup cheddar cheese shredded
- 1/2 cup fresh chives minced
- 1/2 cup fresh parsley minced
Directions
- 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 min or possibly till 3/4 cooked.
- In a separate large Dutch oven, combine melted margarine and flour, mixing till smooth. Place over low heat and gradually add in half-and-half, stirring constantly. Continue to stir till smooth and liquid begins to thicken.
- Add in melted Velveeta. Stir well. Drain potatoes and add in to cream mix. Stir in pepper, garlic pwdr and warm pepper sauce.
- Cover and cook over low heat for 30 min, stirring occasionally.
- Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
- NOTES : Notes: Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 8 servings | |
| Calories 688 | |
| Calories from Fat 454 | 66% |
| Total Fat 51.32g | 64% |
| Saturated Fat 25.7g | 103% |
| Trans Fat 1.06g | |
| Cholesterol 124mg | 41% |
| Sodium 506mg | 21% |
| Potassium 1203mg | 34% |
| Total Carbs 41.42g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.33g | 2% |
| Protein 17.82g | 29% |
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