Bake the russet potatoes until tender. You can either bake them in the oven at 400°F for about an hour or microwave them if you’re short on time. Once done, let them cool, peel, and cut them into cubes.

In a large pot, melt the butter over medium heat. Once it’s fully melted, add the flour and whisk continuously for about 2 minutes to form a roux. This helps thicken the soup and gives it a creamy texture.

Slowly pour in the chicken broth and whole milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens.

Add the cubed potatoes to the soup base, followed by the heavy cream. Stir well to combine everything, and let it simmer for an additional 10 minutes.

If you prefer a smoother soup, you can blend part of the soup using an immersion blender. I like to leave a few chunks of potato for texture, but it's entirely up to you.

Reduce the heat to low and stir in the shredded cheddar cheese and sour cream. Make sure the cheese melts completely, and everything is smooth. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with extra cheese, crumbled bacon, and chopped green onions. Serve immediately and enjoy!