Loaded Potato Soup

8 ounces bacon, diced (about 8 slices)
2 large Summertime Russet Potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups)
1 large onion, chopped (about 1 cup)
3 tablespoons all-purpose flour
2 cloves garlic, minced
3 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1/2 cup shredded Cheddar cheese
1/4 cup half and half 3 green onions or fresh chives, chopped

Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring often. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings.

Add the potatoes and chopped onion to the saucepan and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and garlic and cook and stir for 1 minute.

Stir in the broth and cook until the mixture boils and thickens. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.

Stir in half the bacon and half the cheese. Stir in the half and half and cook until hot. Season to taste. Top with the remaining bacon, remaining cheese and the green onions.