Melt butter in Dutch oven over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute until thickened and bubbly. Gradually stir in milk. Stir in potato, half of green onions, salt and pepper. Cook over medium heat, stirring frequently, 30 minutes or until thickened and potato is done.
Stir in 1 cup cheese; cook 5 minutes more. Serve with remaining cheese, green onions and bacon sprinkled on top of soup.
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