- 1/4 pound bacon
- 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 quart half-and-half
- 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot pepper sauce
- 1/2 cup shredded Cheddar cheese, divided
- 1/4 cup chopped fresh chives, divided
- 1/4 cup chopped fresh parsley, divided
- Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool.
- Cover potatoes with water in a large saucepan and bring to a boil over medium heat until tender but not mushy, about 15 minutes; drain.
- Melt butter in a large pot over medium heat and stir in flour; mix until smooth. Reduce heat to medium-low and slowly whisk in half-and-half until smooth. Bring to a simmer, whisking constantly, and cook until slightly thickened, 2 to 3 minutes.
- Stir in processed cheese cubes until melted and smooth.
- Season with white pepper, garlic powder, and hot pepper sauce.
- Mix in cooked potatoes, cover, and simmer until potatoes are very tender and soup is thickened, about 30 minutes; stir occasionally.
- Ladle soup into bowls and top each bowl with equal amounts shredded Cheddar cheese, crumbled bacon, chives, and parsley.