Baked Potato Soup with Bacon

2 T butter
1/2 C chopped yellow onions
2 cans (2 14oz.) chicken broth
 2 1/2 C milk
 1 1/2 lbs. baking potatoes (about 4), baked, cut into 1/2-inch pieces
 1/4 tsp. pepper
2 green onion sliced, divided
16 slices cooked bacon, crumbled
 1 1/2 C shredded cheddar cheese, divided
 1/2 C sour cream

  Directions:
1. Melt butter in large saucepan or pot on medium heat. Add yellow onions and celery; cook and stir 5 minutes or until crisp-tender. Add next 4 ingredients; bring just to a boil, stirring constantly. Lightly crush potatoes with back of spoon. Simmer on medium-lower heat for 5 minutes, stirring frequently.
 2. Save 1 T green onions, 2 T bacon, 2 T cheese. Put rest of the green onions, bacon, and cheese into the soup and cook 5 minutes or until cheese is melted, stirring constantly.
 3. Serve topped with the reserved green onions, bacon, cheese, and sour cream.