Baked potato soup

4 med. baking potatoes, baked or microwaved
1/2 C. (1 stick) butter or margarine
1 Tbs. olive oil
1 medium finely chopped white onion
1 bunch green onion or scallions, finely chopped
1/2 C. all-purpose flour
2 14.5-fl.-oz. cans Swanson's Vegetarian Vegetable Broth
3 1/4 C. half and half
Cooked and crumbled bacon (optional)
Shredded cheddar cheese (optional)
fresh chives
cracked black pepper (to taste)
kosher salt or sea salt (to taste)
Directions

Melt butter in large saucepan over medium heat. Add olive oil, white onion and the green onion or scallions; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour and cook for several minutes. Gradually stir in broth and half and half. Scoop potato pulp from 2 of the potatoes and mash. Add pulp to broth mixture and cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potatoes and add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and snipped chives, if desired.