Dice unpeeled red potatoes into 1/2-inch cubes. Place in large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until about three-quarters cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add VELVEETA, stir until melted. Drain potatoes and add to cream mixture. Season to taste with pepper and garlic powder. Stir in hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Serve soup in individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley. Makes 8 servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.