1 (12 oz.) package Zeigler Bacon, cooked and crumbled

5 lbs. Red Potatoes

1 1/2 tsp. Salt

2 1/2 c. Half and Half 

24 oz. Velveeta Cheese, cut into cubes

2 T. Flour

2 cans Cream of Chicken Soup

2 T. Butter

1 1/2 tsp. Black Pepper

Shredded Cheese

Green Onions, sliced

Wash, peel and cut potatoes into 1/2 inch cubes. Place potatoes in large pot and cover with water. Add salt and cook potatoes approximately 15 minutes or until fork tender. Drain water out of potatoes reserving approximately 2 cups of water in pot.  Add half and half, Velveeta cheese, cream of chicken soup, butter and black pepper. Simmer on medium-low for about 5 minutes, stirring constantly. Add flour to mixture to thicken the soup. Simmer soup on low until ready to serve. 

Serve with crumbled Zeigler Bacon, shredded cheese and green onions.

8-10 Servings.