. Prepare the Potatoes:

Bake the russet potatoes in the oven at 400°F (200°C) for about 50-60 minutes, or until tender. Once baked, allow them to cool slightly, then peel and roughly chop the potatoes into bite-sized pieces. Set them aside.

2. Cook the Bacon:

While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once cooked, transfer to a plate lined with paper towels to drain and cool. Crumble the bacon into pieces and set aside for garnish.

3. Sauté the Onion and Garlic:

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

4. Make the Roux:

Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2 minutes to create a roux. This will help thicken the soup. Gradually whisk in the chicken broth, making sure to dissolve the flour mixture completely. Bring the mixture to a simmer.

5. Add Milk and Cream:

Slowly stir in the milk and heavy cream. Allow the soup to simmer for another 5-7 minutes, stirring occasionally, until it starts to thicken.

6. Add Potatoes and Cheese:

Stir in the chopped baked potatoes and cook for another 10 minutes, letting the potatoes break down slightly to thicken the soup further. Add the cheddar cheese, stirring until it melts and incorporates into the soup. Season with salt and pepper to taste.

7. Stir in Sour Cream:

Remove the pot from heat and stir in the sour cream to add richness and tang to the soup.

8. Serve:

Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve warm with crusty bread or rolls.