Cook potato cubes until cooked through, but still somewhat firm. A knife should pass but not tear the potatoes apart. Boil and drain to cook, or microwave in plastic-wrapped container.
In a large pot (Dutch oven works perfectly), add butter over medium heat.
When melted, add shallots and cook for 3-4 minutes. Add garlic.
Add flour and whisk constantly until light brown, about 3-4 minutes.
Slowly add half and half, still stirring to smooth completely.
Cook for a few minutes to thicken this roux.
Add Velveeta cheese.
Add potatoes to base. Add ½ cup cheddar and Monterey jack.
Mix in hot sauce, jalapeño juice, a bit of salt and pepper (both black and white pepper is best) and garlic powder.
Decrease heat to low/medium-low and simmer until thickened, about 30 minutes.
Serve topped with remaining cheddar cheese, bacon, chives.
Enjoy! More on SouthernFATTY.com.
Notes
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 bowl
Recipe by Southern FATTY at https://www.southernfatty.com/loaded-potato-soup/