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How To make Baked Potato Soup Ii

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3 pounds russet potatoes -- baked
4 slices thick-cut bacon
1 tablespoon butter
3/4 cup finely chopped yellow onion
2 tablespoons flour
5 cups chicken broth
1 cup half-and-half or milk
1 cup grated cheese

(Cheddar, Edam,
and/or Colby) 4 green onions :

chopped
salt and freshly ground pepper -- to taste
Bake potatoes ahead of time and refrigerate. In 3-quart or medium soup pot, brown bacon until crisp, remove with a slotted spoon and set aside. Pour off all fat except 1 tablespoon and add butter. Add onions and saute 5 minutes over medium heat until soft, but not brown. Stir in flour; stir and cook for 1 minute. Add broth, bring to a boil and cook for 2 minutes. Peel and dice potatoes. Add diced potatoes, half-and-half, and sauteed bacon. Simmer for 10-15 minutes. Add cheese and green onions. Stir until cheese is melted.

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