Place the bacon in a large skillet and cook over medium-high heat until evenly browned, turning occasionally. This should take about 8 to 10 minutes. Once cooked, drain the bacon slices on paper towels, crumble them, and set them aside.

In a stockpot or Dutch oven, melt the butter over medium heat. Gradually add the flour, whisking continuously until well-combined. This creates a roux, which will thicken the soup.

Slowly pour in the milk, whisking constantly to ensure a smooth and thickened base for the soup.

Add the cubed baked potatoes and chopped green onions to the pot. Bring the mixture to a boil, stirring frequently. Once it reaches a boil, reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.

Stir in the crumbled bacon, shredded Cheddar cheese, sour cream, salt, and ground black pepper. Continue cooking and stirring until the cheese is fully melted, ensuring a rich and creamy consistency.

Once the cheese has melted, your loaded potato soup is ready to be enjoyed. Serve it hot and garnish with additional toppings like extra shredded cheese, chopped green onions, or a dollop of sour cream. Now, let's explore a few tips to enhance your experience with this flavorful soup.