Fry bacon in pan and cut potatoes into chunks.

Put potatoes into pot and fill pot to right above potatoes with chicken broth. Bring to boil, then simmer.

Chop green onions and dice bell pepper. Leave two of the green onion tubes fresh.

When bacon is fried remove and set aside. Now begin to sauté the onions and the bell pepper in the bacon grease. (Add vegetable oil if needed)

Add the butter, cream cheese, salt, black pepper, and garlic powder to the potatoes.

When veggies are sautéd, add to the potatoes along with the crumbled bacon.

Add milk and cheese and return to boil.

Once boiling begin to add flour until soup reaches desired consistency. Reduce to simmer.

You can serve in bowls and use the fresh scallion tubes you set aside on top of the servings along with more shredded cheese.

Enjoy!