Pierce potatoes; microwave on HIGH 5 to 8 minutes. Check after 5 minutes for doneness. Time will vary depending on the microwave
While the potatoes are in the microwave make the broth for the soup. Add the butter and onion to a Dutch oven. Sautee onions over medium heat for 5 to 8 minutes or until the onions are tender.
Add the flour and blend in.
Combine the milk, cream, and chicken broth. Slowly add to the onion mixture stirring while you add the liquid.
Continue to cook until the mixture starts to thicken slightly.
When the potatoes are cooled slightly remove the peels. Cut the potatoes into chunks and add to the soup.
With a potato masher, mash the potatoes leaving some of the pieces of potato.
Add the cheese and stir until it is melted. Add the bacon and stir in. Simmer the soup for 10 to 15 minutes until it is heated through.