4 c. cubed potatoes (unpeeled)
1/2 stick butter
1 can cream of chicken soup
3/4 lb. Velveeta cheese
2 c. milk
1 medium onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
4 strips crisply fried bacon (for garnish)
chives
grated cheese

In saucepan, sauté onion in butter. Add potatoes and barely cover with water; season with salt and pepper and cook until done. Stir in cream of chicken soup, milk and Velveeta. Heat until cheese is completely melted. Garnish with crumbled cooked bacon, chives and grated cheese.