Loaded Potato Soup

I love, love, LOVE a thick, creamy potato soup!  Every recipe I've ever tried, though, has always been too thin or too bland.  I finally came up with the perfect (for me) recipe and thought I'd share.  Pair this with a big chunk of crusty bread and enjoy!

Loaded Potato Soup   (serves 8-10)

5 lbs. red potatoes, unpeeled and diced into 1/2 inch cubes
1/4 cup butter
1/4 cup flour
6 cups half and half
16 oz. Velveeta cheese, cut into 1 inch cubes
garlic salt
tabasco sauce
bacon, cooked
chives, chopped
cheddar cheese, shredded
swiss cheese, shredded

• Boil diced potatoes until nearly cooked all the way through.
• In a large pot, melt butter and add flour, stirring until smooth.
• Over medium-low to medium heat, add half and half.
• Stir until it begins to thicken.
• Add Velveeta and stir until melted.
• Drain potatoes and add to Velveeta and cream mixture.
• Add garlic and tabasco to preferred taste.
• Cover and cook on low for about 30 minutes, stirring occassionally.
• Ladle into bowls and top with cheeses, bacon crumbles and chives.