| 3 lbs. | Redskin potatoes, cubed |
| 1/4 c. | Margarine |
| 1/4 c. | Flour |
| 2 quarts | Half-in-half |
| 16 oz. | Pasturized cheese spread, melted |
| 1 tsp. | Hot pepper sauce |
| | White pepper and garlic powder to taste |
| | Garnish: crumbled bacon, shredded cheddar cheese, snipped fresh chives |
Cover potatoes with water in a large saucepan; bring to a boil. Boil for 10 minutes, until almost cooked; drain and set aside. Melt margarine in a large Dutch oven; add flour, mixing until smooth. Gradually add half-and-half, stirring constantly over low heat. Continue to stir until smooth and beginning to thicken. Add melted cheesel stir well. Add potatoes, sauce and seasonings. Cover and simmer on low heat for 30 minutes. Sprinkle with garnishes as desired. Makes 8 servings.