- Cooking Time:
- Difficulty: easy
Place soup into individual serving bowls and top with crumbled bacon, shredded cheese and chives.
- Dice unpeeled red potatoes into 1/2 inch cubes. Place in large pan and cover with water and bring to a boil. Let boil 10 minutes until almost cooked.
- In a separate pan, combine melted butter, 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.
- Combine potatoes and cheese mixture. Stir in pepper, salt, garlic powder, and hot pepper sauce.
- Cover and cook over low heat for 30 minutes stirring occasionally.
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