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1 1/2 lb red potatoes
1/8 c butter
1/8 c flour
4 c half and half (see personal note above)
1/2 pkg velveeta cheese, melted (8 oz)
1/2 tsp hot pepper sauce (red tobasco)
TO TASTE:
white pepper
garlic powder
FOR TOPPING AFTER PUT IN SERVING BOWLS
shredded cheddar cheese
1/4 lb crispy fried bacon, crumbled (optional, if serving to vegetarians!)
fresh chives (dried is okay)
fresh parsley (dried is okay)
Wash but don't peel potatoes, dice into 1/2 inch cubes.
cover with water and bring to boil in large saucepan.
boil until about 3/4 cooked, 10-15 minutes.
In a separate pan, melt butter on low heat and then mix flour in. Mix until smooth.
Gradually add half and half to the mixture, stir constantly until smooth and thickened.
Add melted Velveeta Cheese, stir well.
Add drained potatoes to mixture.
Add white pepper, garlic powder and hot pepper sauce (start with a 1/2 tsp. and add more if you like it hot!)
Cover, cook for 30 mins on low, stir occasionally.
Time to serve! After pouring into serving bowls, each diner can add cheddar, bacon, chives, and parsley to taste. Enjoy!
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1st Keep
 rebeccawatson.crawford
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