Directions

1. 1. Dice unpeeled red potatoes into 1/2 inch cubes. Place in a large pot, cover with water and bring to a boil. Let them boil for 10 minutes or until almost cooked through.
2. 2. In a separate pot, over medium heat, combine the butter with the flour and mix until smooth. Reduce the heat to medium low and gradually add the half and half, stirring constantly.
3. 3. Continue to stir until smooth and liquid begins to thicken. Add the Velveeta in small pieces stirring continuously.
4. 4. Drain the potatoes and add them to the cream mixture. Stir in the white pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.
5. 5. Place soup in serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.