O'Charley's Baked Potato Soup

Ingredients:

3 pounds red potatoes

1/4 cup butter, melted

1/4 cup all-purpose flour

2 quarts half-and-half

1 pound block Velveeta cheese, melted

1/4 teaspoon crushed black pepper

1/4 teaspoon garlic powder

1 teaspoon hot pepper sauce

1/2 pound bacon, fried crisply

1 cup cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Directions:

Wash and dice the unpeeled red potatoes into 1/2" cubes. Place in a large Dutch oven and cover with water; bring to a boil. Let the water boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combine the butter and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta cheese. Stir well. Drain potatoes and add to the cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.