Aunt Yvonne's Baked Potato Soup

4 large baking potatoes (or 8ish small/medium russett potatoes)
1 smallish yellow onion, chopped
2/3 c. butter
2/3 c. flour
6 c. milk (go for the whole, it will taste better or use 1 quart + 2 more c. of what u usually drink - like 2%)
3/4 t. salt or to taste, I ground the sea salt about 7-10 times :0)
1 t. pepper
1/2 t. ground thyme (if no thyme, then do 1.5 t. of pepper)
4 green onions, chopped
1 lb. bacon, fried crisp or 1.5 containers of Hormel Real Bacon Pieces
8 oz. (one package) Sharp American Cheese slices

OR
1 1/4 c. shredded cheddar cheese
8 oz. sour cream

(the last two were in her recipe, but I used all of the top listed ingredients)

Peel and slice potatoes, put them in separate pot to boil for about 20-30 min.  Don't worry about chunk size.
Chop onion, put in soup pot with heat on medium-low, add butter, cook until onion is tender.  Stirring constantly add the flour, yes it will goup up and look funky...just keep stirring.  Slowly stir in the milk and continue stirring until thickened and flour/onion mixture has kinda separated.  Add seasonings and cheese slices, turn heat on low and stir occasionally to melt cheese until potatoes are done.  Add bacon.  Drain potatoes and put back in pot to mash with a potato masher or fork until lumpy, you aren't going for a creamed potato smoothness just a chunky mash.  Transfer to soup pot and stir altogether.

Garnish with leftover bacon, green onions, and shredded cheese.

Mmmmm! Enjoy!