Sautee diced potatoes in a little olive oil until slightly browned, add a little salt for flavor.
Put in pot and add chicken broth turn on medium heat.
Sautee mushrooms, onion (and any other vegetables desired) sprinkle with salt, garlic powder, and pepper.
Add to ingredients in pot.
Bring to a boil, let boil until potatoes start to slightly break down.
Then add cream.
If too thick add more broth.
Let it heat up again.
Stir in 1 cup of shredded cheese and ½ package of cooked crumbled bacon.
Let simmer until cheese melts.
Serve with remaining crumbled bacon and shredded cheese sprinkled on top (and green onion if desired).