Cook bacon until crisp. Set aside bacon crumbles.

Red potatoes should be diced into 1/2-inch pieces.

In a sizable Dutch oven, add the potatoes and cover with water. Bring to a boil. Boil for 10 minutes, or until the food is 3/4 done.

Melted butter and flour should be combined in a different, big Dutch oven.

Stirring continuously, place over low heat and gradually add half-and-half. Stir constantly until the mixture is smooth and the liquid starts to thicken.

Stir thoroughly after adding Velveeta.

Add drained potatoes to the cream mixture.

Add pepper, garlic powder, and spicy sauce and stir. Stir occasionally for 30 minutes while cooking with a cover on low heat.

Individual serving bowls of soup should be filled; garnish with bacon bits, cheese, chives, and parsley.