Before you start cooking, bake your potatoes until tender, then let them cool enough to handle and cube them into bite-sized pieces. Cook the bacon until crisp and shred or crumble it. Dice the green onions and shred the cheddar cheese if you are not using pre-shredded cheese.

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour until smooth. Cook this mixture for about 1 minute, whisking constantly, so the raw flour taste cooks out.

Gradually pour in the milk, whisking well as you go to keep the mixture smooth. Continue cooking over medium heat, stirring often, until the soup base thickens. This usually takes several minutes, so be patient and do not rush it.

Once the soup base has thickened, stir in the cubed baked potatoes, salt, and ground pepper. Let everything simmer gently so the flavors can come together. If you want a thicker soup, lightly mash some of the potatoes with the back of a spoon or a potato masher.

Add the diced green onions, shredded bacon, shredded cheddar cheese, and sour cream. Stir until the cheese is melted and everything is fully combined. Taste and adjust seasoning if needed.

Ladle the hot soup into bowls and top with extra cheese, bacon, or green onions if you like. Serve with warm sourdough artisan bread for the ultimate cozy meal.