3 lb. red potatoes (washed but not peeled)
1 whole medium onion, diced
1/2 cup (1 stick) butter
1/3 cup all-purpose flour
6 cups milk
1/2 (2 lb.) block Velveeta cheese, cubed
6 tbsp. jalapeno juice (from pickled jalapeno jar)
2 tbsp. hot sauce (I use Texas Pete)
chopped chives, to taste
black pepper, to taste
garlic powder, to taste
8 slices bacon, fried and cut up
1/2 cup cheddar cheese, for sprinkling

Cut the potatoes without peeling them into 1/2-inch rectangles. I usually slice them into 1/2-inch slices then slice them across to make the rectangles. They should look like the potatoes from O'Charleys soup after cutting them. Dice the onion. Put both into a pot and let boil for 8 minutes. It is important that you don't cook them completely and they are still firm.

While those are boiling get a separate pot and over medium heat add butter and flour, stir until melted. Add 6 cups of milk, 1 cup at a time, while whisking. Then toss in the cubed Velveeta cheese and let simmer until all is melted.

Add jalapeno juice, hot sauce, chopped chives, black pepper and garlic powder. I like 2 tablespoons of both but do it according to your taste. After all is mixed and melted good add this to your cooked and drained potatoes and onions pot. Let this cook on low for 20 to 30 minutes.

Fry the bacon (I like mine crispy), then cut up. Add bacon and the cheddar cheese to the soup right before it is done or use it as a topping along. I use it as a topping because I love lots of bacon and cheese!

This makes enough for about 7 servings.

Submitted by: Kirstyn Kirkland