Take 6 russet potatoes, peel and wash. You want to roughly cube them and add to empty pot. Once all potatoes have been added to the pot, fill with water JUST TILL potatoes are covered. You will not be draining the water so don't overfill. Put the pot of potatoes on the stove on medium low to slowly boil.
While potatoes are cooking, take about 6 strips of bacon and cube. Add to pan to cook till lightly browned. While bacon is cooking, take 1 whole onion, I prefer yellow, and roughly dice. Once bacon is lightly browned, add diced onion to the bacon pan and cook. Cook down till onion is translucent while not letting the bacon burn. Once cooked, remove from heat and set aside.
Once the pot of potatoes are slightly fluffy and potatoes are cooked through, turn down heat to simmer.
From here, you will add 2 cups of milk to your roux whisking until fully incorporated.