Wash potatoes, poke through skin with a fork, bake in a 400 degree oven for 45 minutes or until fork pokes easily into potato. Remove from oven, cut in half, allow to cool enough so you are able to handle them.
In a 6 quart pot fry 3 pieces of the bacon until crispy, remove to paper towel, leaving bacon grease in the pan. Add butter to bacon drippings allow butter to melt then add onions and cook over medium heat until onions are soft. Add in dill, salt and pepper.
Scoop out potato from the skins and add to the pot with onions and dill. Using a potato masher add in one cup of milk at a time mashing potatoes as you go. Get them as smooth as you like.
Cut Velveeta into chunks and add to potato soup, stir until cheese is melted. If soup is thicker than you prefer add more milk.
Cook the rest of the bacon, either in the oven or in a frying pan however you like, and crumble for topping.
Serve soup with toppings on the side allowing your people to top their soup as they like. Load it up!!