Baked Potato Soup

4 large baking potatoes
3 medium onions, diced
1/2 pound of bacon, chopped
olive oil
8 cups of chicken broth
chopped chives
2 cups of light cream
1 cup cheese, shredded

Preheat oven to 450.
Poke holes in potatoes. Bake for an hour, untill soft.
Add bacon to cold soup pot, cook on medium heat until bacon is nearly crispy.
Add onions to bacon. Add some olive oil and cook until the onions are soft.
Add chicken broth.
Scoop out the potatoes and add to the soup pot.
Add cream and cook for 10 more minutes.
Add cheese, stir and cook until melted.
Add the chopped chives as a garnish when serving.