It is hard to beat this creamy, cheesy potato soup.   Velveeta cheese makes this potato soup taste extra special.

1 lb. Velveeta Cheese
4 strips bacon
Chicken Broth
3 scallions — chopped with greens
4 small potatoes

The above measurements are approximate. Peel and quarter the potatoes. Boil until tender. Drain and chop smaller. Set aside. Chop the bacon into small pieces and fry until ALMOST done. Set aside. Take the cheese, the broth, and the bacon and melt it down – using enough broth to make it as “soupy” as you like. When hot enough, add the scallions and potatoes. Season to taste.