In a large soup pot over medium heat, use a pair of kitchen scissors to cut the bacon into bite size pieces directly into the pot. Cook the bacon 7-8 minutes.

Remove 3/4 of the bacon and most of the bacon grease. Set this bacon aside to top the soup later.

Add the onions to the bacon grease in the pot over medium heat. Cook 7-8 minutes. Add the diced potatoes and some kosher salt, pepper, Old Bay, and a tiny bit of ground red pepper for some spice.

Cook the potatoes, stirring occasionally for about 5 minutes. Add chicken broth and bring to a boil, then reduce heat to simmer for 15 minutes.

Using an immersion blender, blend the soup to desired consistency.

Note: If you do not have an immersion blender you can use a regular blender in small batches. But let the soup cool, hot soup will make the blender lid explode.

Add the heavy cream and cubed Velveeta cheese. Let this simmer 5 more minutes, stirring occasionally.

Taste for seasoning, add more kosher salt, pepper, Old Bay, and ground red pepper according to your taste.

Serve with the remaining bacon, cheese, and green onions on top if desired.