Wash potatoes, wrap in foil and bake at 400 for an hour, peel and chunk (size depends on how big you want the pieces in the soup).
Melt butter in a large pot on med heat, add 1/2 the green onions, stir for a couple minutes then wisk in flour.
Stir in chicken broth, then milk, stir often until thickened.
Stir in pepper, potatoes, turn up heat until boiling, then reduce and let simmer for at least 10 minutes.
Stir in cheese, most of the bacon and sour cream, serve when cheese is melted
Top with more cheese, green onions, bacon and sour cream