Baked Potato Soup

Sorry for the long hiatus. With the holidays and the surgery I wasn't making a whole lot of new meals. But I have done a few new things. I hope I get to them all.
First up Baked Potato Soup
I really messed with the recipe. I was trying to make it slightly larger to feed another family. But I only had 6 slices of bacon. So this is what I came up with.

6 slices of bacon
1/2 c. onion, diced
3/4 c margarine or butter
3/4 c flour
4 cups milk
3 cups water
3 chicken bullion cubes
7 small potatoes baked, peeled and diced
1 1/2 c. shredded cheese (mine was cheddar jack)
1 c. sour cream
2 green onions chopped
1 tsp salt
1 tsp ground pepper

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat (I added some bacon grease for flavor). Sautee onions until tender. Stir in flour until smooth. Gradually stir in milk, water an bullion cubes, stirring constantly until thickened.
   
3. Reduce heat, and simmer 10 minutes. Stir in potatoes and green onions, bacon, cheese, sour cream, salt, and pepper. Stir until cheese is melted.

They recommended using baker potatoes that were oven baked. If they were baked earlier and cooled it might be easy, but I microwaved mine and then tried to peel and cut them. It took to long. It would have been easier peel and dice them and then boil them. Then you can use the water for the soup.
It was really good and creamy - probably because I used whole milk - it was about to go bad.