A comforting and hearty potato soup loaded with flavors and perfect for any occasion.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even baking.
Wash and dry the potatoes, then prick them with a fork.
Pricking the potatoes allows steam to escape during baking.
Place the potatoes on a baking sheet and bake for about 1 hour or until tender.
Check doneness by inserting a knife into the potato; it should slide in easily.
Let the potatoes cool slightly, then cut them in half and scoop out the pulp into a bowl.
Save the skins for another use, like making crispy potato skins.
In a saucepan, melt the butter over low heat, then stir in the flour to create a roux. Cook for 1 minute, stirring constantly.
A roux is the base for thickening the soup; ensure it's smooth and lump-free.
Gradually whisk in the milk and cook over medium heat until the mixture thickens and becomes bubbly.
Stir constantly to prevent the milk from scorching.
Stir in the potato pulp, salt, black pepper, white pepper, green onions, half the bacon, and 1 cup of cheddar cheese. Cook until heated through.
Mix well to ensure all ingredients are evenly distributed.
Stir in the sour cream and adjust the consistency with additional milk if needed.
Add milk gradually to achieve your desired soup thickness.
Serve the soup hot, garnished with the remaining green onions, bacon, and cheddar cheese.
Serve with crusty bread or a side salad for a complete meal.
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