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