Dive into a bowl of comfort with our Loaded Baked Potato Soup.
In the same pot, melt the butter over medium heat. Stir in the flour to create a roux.
Gradually add the milk and chicken broth, stirring constantly until the mixture thickens and becomes creamy.
Add the cooked potatoes and sour cream to the creamy base. Blend until smooth using an immersion blender.
Simmer the soup for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Stir in the shredded cheddar cheese until it's fully melted and the soup is rich and cheesy.
Ladle the soup into bowls and top with crispy bacon bits and chopped green onions.