Potato and Cheese Soup

Instructions

1. 1

   Dice unpeeled red potatoes into 1/2−inch cubes.

2. 2

   Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked.

3. 3

   In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth.

4. 4

   Place over low heat and gradually add half-and-half, stirring constantly.

5. 5

   Continue to stir until smooth and liquid begins to thicken.

6. 6

   Add melted Velveeta. Stir well.

7. 7

   Drain potatoes and add to cream mixture.

8. 8

   Stir in pepper, garlic powder and hot pepper sauce.

9. 9

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