Mashed Potato Soup

The taste of this light potato soup with baked potato filling reveals all the advantages of this hearty recipe that will satisfy you on any cold evening.
Prick the potatoes on all sides with a fork; reheat in the microwave on high power until tender, turning once, for a total of 12 to 15 minutes. Allow to cool slightly and remove the pulp, removing the skin. Mash with a fork. In a large skillet, fry the bacon until crisp, turning once, for a total of about 10 minutes. Allow to cool, then crumble.Melt the butter in a large saucepan over medium-high heat. Add the flour and beat until smooth and light golden brown, about 2 minutes. Slowly pour in the milk and cook, whisking, until thickened, 5-6 minutes.Add the cheese, potatoes, and 1/2 teaspoon salt and pepper. Cook, stirring occasionally, until the cheese is melted and the soup warms up. Whisk with sour cream. Check the seasonings and add more salt and pepper if desired. Divide into 6 soup bowls and sprinkle each one with bacon and green onions.