1Peel Potatoes and chop potatoes into 1x1 cubes or bigger if you want chunkier sized potatoes. Chop the Hill-shire Farm sausage and in 1x1 cubes also. Chop both bunches of green onions into small pieces. Set half of the green onions to the side for garnishing your soup. Dice your Velvetta cheese into large chunks and set aside.
2Place pot on the stove that you plan on cooking your soup in. Turn stove on medium. Pour in olive oil and then your diced potatoes. Sautee the potatoes and sausage until lightly browned. Then throw in the first half of the chopped green onions and then pour in the chicken broth and 2c of water. Let boil on medium for about ten minutes.
3Meanwhile place the strips of bacon in the microwave until crisp, usually about 3-4 minutes. Drain excess oil from bacon. After the potatoes, sausage, and green have boiled on medium for about 10 minutes. Throw in the Velveeta cheese, and add the garlic powder, salt, pepper, and parsley. Turn stove on low or simmer. Stir frequently.
4Once the cheese has become completely melted in the soup, add three pieces bacon by crumbling it in your hands to make bacon bits. Tip: To avoid getting your hands greasy you can place the bacon in paper towels and crumble it that way. Once bacon has been added. Mix cornstarch and 2 tbsp of cool water in a cup until the cornstarch is smooth. Add to the soup. Stir soup. Note the thickness of soup if soup is still to thin for your liking. Add a teaspoon more to the soup in the same manner you added it the first time.
5Once soup is thick and creamy and potatoes are tender turn off stove. Shred the cheddar cheese if you chose the optional in this recipe. Pour a bowl of this delicious soup and garnish with the shredded cheddar cheese and chopped green onions, remaining bacon crumbled and Enjoy. Yeast rolls go great with this soup!