Baked Potato Soup (Robin Bringhurst)

1 stick butter or margarine
1/2 cup chopped onion
1/2 cup flour
2 cans (14 ½ oz. each) chicken broth
2 cans (12 oz. each) evaporated milk
4 large or 6 medium baking potatoes, cubed and boiled
salt and ground pepper to taste
4 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 min. or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Take about half of potatoes and mash them, add to pot. Cook over medium heat just until it comes to a boil. Take off heat. Add in diced potatoes, salt, pepper, cheese, and bacon.