3 lbs red potatoes 1/4 cup butter, melted 1/4 cup flour 2 qt half-and-half 1 lb Velveeta white pepper garlic powder 1 tsp hot sauce 1/2 lb bacon, crispy 1 cup cheddar cheese 1/2 cup fresh chives, chopped 1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2 inch thick cubes and bring to a boil in a large dutch oven. Boil for 10 minutes, or until almost cooked.

Combine melted butter and flour in a separate dutch oven.

Reduce heat and gradually add half-and-half, stirring continuously.

After liquid has thickened, add Velveeta.

Drain potatoes and add to mixture.

Add white pepper, garlic powder, and hot sauce to taste.

Cover and cook over low heat for at least 30 minutes.

Serve topped with bacon, cheddar cheese, chives, and parsley.