3 lbs. red potatoes, diced
1/4 c. butter, melted
1/4 c. flour
2 qts. half & half
1 lb. velveeta cheese, cubed
1/8 t. pepper
1/2 t. garlic powder
1 t. hot sauce
1/2 lb. bacon, cooked crispy
1 c. shredded cheddar cheese
1/2 c. chopped chives
Place diced potatoes in pan. Cover with water and bring to a boil. Let boil for 10 minutes or until tender. In separate pan, combine melted butter and flour, mixing til smooth. Add half and half. Stir well. Drain potatoes. Add to cream mixture. Stir in pepper, garlic powder, & hot sauce. Cover and cook on low for 40 minutes. Stir occasionally. Place soup in bowls and top with crumbled bacon and shredded cheese. Enjoy!
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