How to make it

1. Scoop out the potatoes. Put the insides of the baked potatoes in a bowl and roughly mash them. Chunky is good.
2. Start the soup. Melt the butter in a big pot over medium heat. Whisk in the flour and cook for 1 minute, stirring.
3. Add the liquid. Slowly whisk in the milk and broth. Simmer, stirring, until thickened, about 8–10 minutes.
4. Add the potato and cheese. Stir in the potato, then add the cheddar a handful at a time until melted.
5. Finish it. Take the pot off the heat and stir in the sour cream, salt and pepper.
6. Load the bowls. Top each serving with bacon, green onions and extra cheese.