1/2 cup butter 1/2 cup flour 2 quarts water 1 1/4 pounds fresh new potatoes, skin on 2 teaspoons chicken base 2 to 3 teaspoons jalapeno juice 1 to 1 1/2 teaspoons Tabasco 2 10 3/4-ounce cans Cheddar cheese soup 3/4 teaspoon white pepper 3/4 teaspoon garlic powder
Shredded Cheddar cheese, bacon bits and chives, for garnish
In a large kettle, melt butter. Add flour and cook 3 to 4 minutes. Slowly add water. Simmer 20 minutes, stirring frequently (will burn if not watched closely).
Scrub potatoes and cut into 1/4-inch cubes. Place in a pan with water to cover and bring to a boil. Cook 10 minutes. Drain. Add to water mixture along with chicken base, jalapeno juice, Tabasco, Cheddar cheese soup, pepper and garlic powder. Simmer 20 minutes.
For garnish, top each serving with 1 tablespoon shredded cheese, 1 teaspoon bacon bits and 1 teaspoon chives.