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Start by chopping the bacon into small (½ in. squares) and cook in a pot large enough to cook the soup. (Stock pot!)
Once this begins to render add the onion and cook until onion is tender.
Remove from pot and set aside.
Add chicken broth and water and bring to a boil.
Reduce heat, add evaporated milk and stir in potatoes. Add shredded cheese and continue to stir. If the consistency is too thick, you can add milk to thin it to the thickness you prefer.
Cook over medium heat stirring occasionally to bring it up to serving temperature.
To finish off the presentation, sprinkle a little shredded cheese, bacon and onion crumble and sliced green onions over each bowl. Adding sour cream is good too.