Preheat your oven to 400°F (200°C). Place the potatoes on a baking sheet and bake for 60 minutes, until tender. Let them cool slightly, then halve and scoop out the flesh into a bowl—reserve the skins if you like extra crunch in your soup.

In a large pot over medium heat, melt the butter. Whisk in the flour to form a golden roux, cooking for 1–2 minutes to eliminate the raw flour taste.

Slowly pour in the milk, whisking constantly until the mixture thickens into a smooth, velvety base.

Add the reserved potato flesh, salt, and pepper. Stir and simmer gently for 5–7 minutes, breaking up any large lumps with your spoon.

Remove the pot from heat and stir in the sour cream until fully incorporated. Gradually add the shredded Cheddar cheese, stirring until your soup is luxuriously creamy.

Ladle the soup into bowls and finish with crumbled bacon, green onions, and an extra sprinkle of cheese.