Loaded Baked Potato Soup

6-8 large baking potatoes (depending on the size) peeled and cubed
2 cans chicken broth
water
salt
pepper
2-3 cups milk
2 TBSP butter
1 lb bacon diced and browned
1 medium yellow onion, diced and sautéed
2 cups shredded cheddar cheese
Green onions sliced for garnish

Place cubed potatoes in a large pot. Pour over chicken broth. Add enough water to cover, about 2 inches above potatoes. Stir in 1 tsp salt. Bring to a boil. Boil for about 20-30 minutes. You want the potatoes to break down further than you would if you were making mashed potatoes. Keep an eye on the liquid because you don't want to scorch the bottom. Add more water if needed. While potatoes are cooking, brown bacon. Remove from pan and sauté onion in 1 TBSP of bacon grease. Once potatoes are cooked take off heat and mash with a potato masher. They should be the consistency of really thin mashed potatoes. Return to low heat and add in 1 more tsp salt, 2 tsp pepper and butter. Mix until butter is melted. Stir in milk to desired constancy. You may not use all milk. Heat for about 5 more minutes, constantly stirring. Take off heat. Mix in 2 cups of cheese, onions and most of the bacon (save some for a garnish). Add more salt and pepper to taste. Ladle into bowls and garnish with more shredded cheese, bacon and green onions.