4 slices bacon
1 med. onion
6 or 7 med. potatoes
Salt, pepper, garlic salt
1 can cream of chicken soup
8 oz. box Velveeta cheese
2 soup cans of milk

Cut bacon into pieces and brown in a large pot. Add chopped onions when bacon is about half-way browned. Peel potatoes and cut into small cubes. Add water so that the potatoes are just covered. Season with salt, pepper and garlic salt.

Cook until the potatoes are mushy. Add the chicken soup and stir to mix. Cut the cheese into strips and add to the pot. Stir until the cheese is melted and then add two soup cans of milk. Cook on low heat for a few minutes to give the flavors time to blend.