Ingredients

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1/2 cup shredded cheddar cheese
14.5 oz chicken broth
1/4 cup flour
1/4 cup butter
4 strips bacon, cooked and crumbled
2 large baking potatoes, baked
3 tblsp sliced green onions
1/4 cup chopped onion
12 oz evaporated milk
Salt and pepper to taste

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Method :

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* Melt butter in a large saucepan over medium heat.
* Add onion and cook, stirring occasionally, for one to two minutes or until tender.
* Stir in flour.
* Gradually stir in broth and evaporated milk.
* Scoop potato pulp from one potato and mash them.
* Add pulp to the broth mixture.
* Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
* Dice remaining potato skin and potato and add to soup.
* Heat through.
* Season with salt and pepper.
* Top each serving with bacon, cheese and green onion.