1) Prepare bacon and set aside
2) Bake potatoes, cool and cut in small chunks.
3) In md. size saucepan, melt butter and saute onions until clear.
4) Add potatoes, chicken soup, broth, cream, salt and pepper to taste, simmer until hot but do not boil.
5) Ladle into 4 individual soup bowls.
6) Top each with grated cheese, crumbled bacon, a dollop of sour cream and fresh chives or parley.