5 lb potatoes, chopped
enough water to cover the potatoes in a stock pot
1 lb bacon
1 qt chicken broth
1 1/2 c milk
1 1/2 lb Velveeta (I used homemade)
t onion powder
t garlic powder
fresh chives (you could use dried if that’s all you have)
Add potatoes to stock pot and just cover with water. Boil while you cook your bacon. When the bacon has cooled enough to comfortably handle, chop it and add bacon and chicken broth and left boil for another 30 minutes. Use a potato masher to partially mash the potatoes in the soup. Add salt, onion powder, garlic powder, and chives. Cook another 10 minutes then add Velveeta. Stir until the cheese is completely melted and serve warm.
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