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Wash and scrub potatoes. Dry, and dice into 1/2″ cubes. Place potatoes in a large pot, cover with chicken stock, bring to a boil. Boil for approximately 10 minutes, or until they are 3/4 of the way cooked. Drain and set aside.
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In a large dutch oven or stock pot, melt butter over MED heat. Add flour and whisk until smooth. Let flour mixture cook about 1-2 minutes.
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Carefully pour in half and half and milk, whisking constantly. Continue whisking until liquid is smooth and starts to thicken slightly.
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Add in melted Velveeta cheese and whisk to combine. Add in the cans of cheddar cheese soup and whisk until everything is smooth.
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Stir in hot sauce, pepper and garlic powder.
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Add in boiled potatoes, stir, and place lid on pot.
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Cook over LOW heat for 30 minutes, stirring occasionally.