Baked Potato Soup with Bacon, Green Onion, and Cheddar

If you don't have them already prepared, bake the potatoes and fry the bacon before starting this recipe.

2 sticks unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
2 cups sour cream
1 bunch green onions, thinly sliced, some green slices reserved
3 cloves garlic, minced
3 cups shredded cheddar cheese

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients except the cheese and lower the heat to medium. Stir often until the soup is at serving temperature. 

Place about 1/3 cup of cheese in the bottom of the bowl, top with hot soup, and sprinkle with the reserved sliced onion tops.