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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