loaded potato soup

Ingredients loaded potato soup

3 lb red potatoes washed
1/4 cup butter
1/4 cup flour
8 cup half and half
16 oz Velveeta cheese melted
3 can Campbell's cheddar cheese soup
1 1/2 tsp garlic powder
1 pepper to taste
1 1/2 tsp hot sauce
1 lb bacon cooked and crumbled
1 cup cheddar cheese shredded
1/4 cup fresh parsley chopped
1/4 cup fresh chives chopped

how to make loaded potato soup

Wash and dry potatoes, then dice unpeeled, into 1/2" cubes. Place in a large pan and cover with water. Bring to a boil, and let them boil for about 10 minutes or until about 3/4 of the way cooked.

In a stockpot or dutch oven, melt the butter, and once melted, add the flour. Whisk until smooth. Place over low heat and slowly add the half and half, whisking constantly. Continue to whisk until smooth and liquid begins to thicken slightly.

Add melted Velveeta and stir well. Add cheddar cheese soup and stir well again. Drain potatoes and add to soup. Stir in garlic powder, pepper, and hot sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Ladle soup into bowls or bread bowls, top with crumbled bacon, shredded cheese, chives and parsley. Enjoy!!

I picked up premade bread bowls from a Panera Bread store, I didn't make them myself.