Chop the bacon and cook it in a pot over medium-high heat for 10 minutes, or until crispy. Transfer to a paper towel-lined plate to drain, but leave the bacon grease in the pot.

Add the onion to the pot with the bacon grease and cook until soft and translucent, around 5 minutes.

Stir in the flour and cook it for 1 minute. Then, slowly pour in the milk, stirring continuously until the mixture is lump-free and the flour is fully incorporated.

Pour in the chicken broth and add the potatoes and garlic. Stir well.

Increase the heat to high. Once your loaded baked potato soup is almost boiling, reduce the heat, cover the pot, and leave the lid slightly ajar. Simmer for 20 minutes or until the potatoes are fall-apart tender.

Stir in the sour cream and season with salt and black pepper. You can also add some shredded cheddar.

Add the bacon pieces back into the pot and stir. Don't forget to save some bacon pieces for topping.

Ladle your baked potato soup into a bowl, then top it with bacon bits, sour cream, green onions, and shredded cheddar cheese. Enjoy!