Wash your potatoes.
Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
Place potatoes in a large pot and add enough water to cover them.
Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
Stir in cream of chicken soup and Velveeta cheese.
Let simmer until the cheese has melted.
Stir in the milk.
Heat all the way through and enjoy topped with finely diced chives.