Creamy Potato Soup

12 medium potatoes
1 cup chopped onion
1/4 cup butter
2 cups cream
3 cups milk
1 Tbsp salt
2 cups grated cheddar cheese
4 green onions, finely sliced
1 pound bacon, fried crisp, drained, and crumbled
salt and pepper to taste

Peel and quarter potatoes and place in a large pot.  Fill pot with water just to cover potatoes.  Put on lid: bring to a boil.  Reduce heat to medium and cook for 30 minutes or until tender.  Place chopped onions and butter in a microwave-safe bowl and heat on high power for 3 minutes: set aside.  Remove potatoes from heat and drain.  Add cream: stir together.  Mash potatoes until mixture is smooth.  Stir in milk, salt, and onion-butter mixture.  Return pot to stove and simmer over low heat for about 10 minutes, stirring occasionally. Watch carefully to avoid scorching.  Turn down heat if necessary.  Pass cheese, green onions, and bacon for topping individual servings.  Salt and pepper to taste.  Makes about 12 cups.