O'charley's Restaruant's Loaded Potato Soup

Directions

1. 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 min or possibly till 3/4 cooked.
2. In a separate large Dutch oven, combine melted margarine and flour, mixing till smooth. Place over low heat and gradually add in half-and-half, stirring constantly. Continue to stir till smooth and liquid begins to thicken.
3. Add in melted Velveeta. Stir well. Drain potatoes and add in to cream mix. Stir in pepper, garlic pwdr and warm pepper sauce. Cover and cook over low heat for 30 min, stirring occasionally.
4. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
5. This recipe yields 8 servings.