red potatoes, peeled and diced
velveeta cheese, shredded
cheddar cheese, shredded
1Dice potatoes into 1/2 inch cubes.
2Place in large pot, cover with water and bring to a boil until softened.
3In dutch oven, combine melted margarine and flour, mixing until smooth.
4Place over low heat and gradually add half and half, stirring constantly. Stirring until mixture begins to thicken.
5Add velveeta, stir until melted.
6Drain potatoes and add to cream mixture, cover and cook over low heat for 30 minutes, stirring occasionally.
7Place soup into individual serving bowls and top with bacon bits and shredded cheddar cheese.