Dice red potatoes into 1/2 inch cubes. This does not have to be exact.
Put the potatoes into a sauce pan. Fill the pan with water until the potatoes are covered. Bring the potatoes to a boil. Boil potatoes for 12 minutes.
In another sauce pan, melt the Velveeta cheese on low heat. It is easier to melt the cheese if you cut it into pieces. Be sure to stir frequently. Do not let the cheese stick to the pan as it will burn.
In a third pan, melt butter. Once the butter is melted, add flour and stir over low heat.
Add 16 ounces of half and half to the butter and flour mixture. Stir until well combined.
Gradually add in the Velveeta cheese to the cream mixture. Stir as you add in the cheese. Do not add all of the cheese at the same time or else it will be difficult to combine. Mix until smooth.
Drain potatoes. Add garlic salt to potatoes.
Add potatoes to cream mixture.
Add in the additional 48 ounces of half and half and stir well.
Add Tabasco and garlic powder. Stir well.
Cover the soup mixture and heat over medium heat for 35 minutes. Stir frequently.
Once the soup is done, fill a bowl half way with soup. I think the soup is served best in a bread bowl but you can serve it any way you like! Top with a handful of cheddar cheese, bacon and green onions. You can put as much or as little bacon bits and green onion as you would like.
Pour more soup over the cheese, bacon bits and green onion. Add additional Cheddar cheese, bacon bits and green onions as toppings.
Serve and Enjoy!