Recipe(tried): O'Charley's Baked Potato Soup

O'Charley's Baked Potato Soup
notes: makes 8 servings.

3lbs. red potatoes
1/4 c. margarine,melted
1/4 c. flour
8 c. half-and-half
1(16-ounce)block velveeta cheese,melted
white pepper,to taste
garlic powder,to taste
1 tsp.hot pepper sauce
1/2 lb.bacon,fried crisply
1 c.cheddar cheese,shredded
1/2 c.fresh chives,chopped
1/2 c.fresh parsley,chopped

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 minutes or until 3/4
cooked. in a separate 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 thinken.
add melted velveeta. stir well. drain potatoes and add to cream mixture.
stir in pepper,garlic powdre and hot pepper sauce.cover and cook over low heat
for 30 minutes,stirring occasionally.place soup into individual serving bowls and top with crumb bacon,shredded cheese,chives and parsley.