National Soup Month

January is National Soup Month - here is a soup

recipe that will make you never want to diet

again.

Loaded Baked Potato Soup

3 pounds red potatoes

¹/ ₄ cup butter, melted

¹/ ₄ cup flour

8 cups half-and-half

16 ounces Velveeta cheese, melted

White pepper to taste

Garlic powder to taste

1 teaspoon hot pepper sauce

Bacon fried crisply

1 cup shredded cheddar cheese

Chives, to garnish

Parsley, to garnish

_{Dice unpeeled red potatoes into half-inch cubes. Place in a large pan, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.}

In a separate large pan, combine melted butter and flour, mixing until smooth. Place over low heat and gradually add half-and-half stirring constantly. Continue to stir until smooth and liquid begin to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and hot pepper sauce.

Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with bacon, shredded cheese, chives, and parsley.