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1
Dice unpeeled potatoes into 1/2 inch cubes.
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2
Place in a large Dutch oven, cover with water and bring to a boil.
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3
Let boil for 10 minutes or until 3/4 cooked.
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4
In separate large Dutch oven, combine melted margarine and flour, mixing until smooth.
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5
Place over low heat and gradually add half and half, stirring constantly.
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6
Continue to stir until smooth and liquid begins to thicken.
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7
Add melted Velveeta.
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8
Stir well.
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9
Drain potatoes and add to cream mixture.
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10
Stir in pepper, garlic powder and hot pepper sauce.
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11
Cover and cook over low heat for 30 minutes, stirring occasionally.
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12
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
