1/4 c. bacon drippings
1/2 c. chopped onion
1/3 c. flour
3 c. chicken broth
3 c. half-and-half
3 or 4 potatoes, baked
2 c. shredded cheddar cheese
4 slices bacon, crisply cooked, crumbled
3 green onions, chopped
salt and pepper to taste

Heat bacon drippings in a large stockpot. Add onion. Sauté until tender. Reduce heat to medium. Add flour gradually, stirring constantly until golden brown. Stir in chicken broth and half-and-half.

Scoop pulp from potatoes, discarding skins. Add potato pulp to soup and mix well. Cook until soup is bubbly and slightly thickened, stirring constantly. Reduce to simmer. Add most of the cheese, bacon, and green onion, reserving the remainder for a garnish. Season with salt and pepper. To serve, ladle soup into bowls. Garnish each serving with reserved cheese, bacon, and green onion.