Cheesy Potato Soup

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   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 minutes or until 3/4 cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add milk, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta; stir well. Drain potatoes and add to cream mixture. Stir in pepper and garlic powder. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese and chives.

* Per serving · 4 servings · Values may vary.

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