Cheesy Potato Soup

Ingredients:
3 lbs. red potaotes
¼ cup butter
¼ cup flour
8 cups half & half
1 (16 oz) pkg. Velveeta cheese, melted
pepper
garlic powder
½ lb. bacon, fried crisp
1 cup cheddar cheese, shredded
½ cup fresh chives, chopped
½ cup fresh parsley, chopped

Directions:
Use enough potatoes to fill the Bean Pot ¾ full. Add enough water to barely cover potatoes. Microwave for about 20 minutes on high, stirring at least once during cooking time. If potatoes aren't the consistency you would like for your soup, continue to cook and check until done to your liking.
In a separate pan combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half and half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta, stir well.
Drain potatoes of most of the liquid (not necessary to drain all) and add cream mixture to potatoes in Bean Pot. Stir in pepper and garlic powder to taste. Cover and microwave 10-15 minutes, stirring occasionally.   Top with crumbled bacon, shredded cheese, chives and parsley.