Baked Potato Soup

5 large baking potatoes, baked
¼ cup butter
1 medium onion, chopped
1/3 cup flour
4 cups half-and-half
3 cups milk
1 tsp salt
1/8 tsp pepper
2 cups shredded Cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes; coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender.  Add flour stirring until smooth.
Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated.  Top each serving with cheese and bacon.  Yield:  12 cups.