Place cubed potatoes in a very large saucepan with enough water to cover completely. Boil on high heat until tender. Meanwhile, Saute the onions and bacon in a medium frying pan till brown in oil.
Disolve the chicken bouillon cubes in the hot water, breaking the cubes up with a fork or spoon, stirring together. Add to a medium mixing bowl with evaporated milk and garlic salt to taste.
Empty boiling water from potatoes and set 1/8th of the potatoes aside in a bowl
Add milk mixture to the potatoes along with onions and bacon. Mix together till creamy, adding more evaporated milk for thinner soup. Add the rest of the potatoes, breaking them up to the chunky style of your taste.