* I usually use a combination of cheeses that I happen to have in the refrigerator.

Preheat oven to 400 degrees F. Scrub potatoes well and prick several times with fork; bake approximately 1 1/2 hours to 2 hours. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp; set aside. Discard skins.

Cook bacon until crisp. Drain, reserving drippings, crumble, and set aside.

In a large soup pot over low heat, add reserved bacon dripping and butter. Add onion and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined; cook for several minutes, but do not let brown. Gradually add milk and bring to a boil, stirring constantly, until thickened. Add potato pulp, salt, pepper, crumbled bacon, and 1 cup cheese. Stir and cook until cheese is melted. Stir in sour cream. Add extra milk, if necessary, for desired thickness.

NOTE: At this point, soup may be refrigerated until ready to serve. When ready to serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

To serve, serve in individual soup bowls garnished with the remaining 1/2 cup cheese. Additional crumbled bacon, sliced green onions, and/or chives may be served to sprinkle onto the top of the soup.