O' Charley's Loaded Potato Soup
3 pounds red potatoes
¼ cup melted margarine
¼ cup flour
8 cups half-and-half
1 (16-ounce) block melted Velveeta cheese
Garlic powder, to taste
1 teaspoon hot pepper sauce
½ pound crispy fried bacon
½ cup shredded Cheddar cheese
½ cup chopped fresh parsley
½ cup chopped fresh chives
Peel and dice the potatoes into ½" cubes.
Place in a large stockpot, cover with water, and boil for 10 minutes.
In a separate soup pot, combine margarine and flour over low heat.
Stir constantly, gradually adding the half-and-half, until the liquid begins to thicken. Add the Velveeta and stir well.
Drain the potatoes and add to cream mixture.
Stir in garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
Place into individual serving bowls and top with crumbled bacon, Cheddar, parsley, and chives.