Instructions: Dice unpeeled potatoes in cubes and place in Dutch oven, cover with water and bring to boil. Boil 10 minutes. In separate pan combine melted margarine and flour, mix till smooth. Place over low heat, gradually adding half & half stirring constantly. Continue to stir till liquid thickens.

Add melted Velveeta. Drain potatoes and add to mixture, stir in seasonings, cover and cook 30 min. approx. and watch for thickening, stirring occasionally. Place soup in bowls and top with shredded cheese, bacon, chives and parsley.

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