In a large pot, boil 2 1/2 lbs. diced red potatoes for 10 minutes.
In another pot, combine:
1 can Campbell's Cheddar Cheese Soup
16 oz. chicken broth
4 oz. cheddar cheese, grated
8 oz. Velveeta cheese, cubed
1 c. milk
Stir constantly until cheese is melted. Add in 4c. whole milk. Whisk in 2 Tbls. cornstarch, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. onion powder, and 1/2 tsp. garlic salt.
Bring to a boil. Reduce heat and simmer 15 minutes, stirring very often. Drain boiled potatoes, and add to mixture. Simmer 15 minutes more, stirring often.
Serve with diced green onions, and crumbled bacon.