Baked Potato Soup

1/2 lb. Swiss Meats Peppered Bacon, diced

1 small Onion, chopped

1/2 stick Butter

8 medium Russet Potatoes, baked, then diced leaving the skin on

32 oz. Chicken Broth

1 pint Half and Half, or Skim Milk if you prefer

2 cups Cheddar Cheese, shredded or Velveeta if you prefer

Salt and Pepper to taste

In a stock pot cook the diced bacon until crisp. Remove the bacon when done to another dish to be added later. Add the diced onion to the bacon grease cooking until tender. Add the butter and melt then add the diced or chunked skin-on potatoes to the butter. Cook until the poatoes are browned and the butter/baon drippings are absorbed. Then add the chicken broth. Cook on low heat for 30 minutes, stirring gently once in awhile. Finally add the Half and Half, cook for an additional 15 minutes. Then stir in the diced, cooked peppered bacon and cheese. Salt and pepper to taste before serving.