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.