Bake russet potatoes until tender.

Peel the baked potatoes.

Mash the peeled potatoes.

Shred cheddar cheese and set aside.

Chop the onion.

Cook chopped onions in butter in a large deep pot until tender.

Stir in flour until smooth.

Add mashed potatoes, half and half (or milk), milk, salt, and white pepper.

Stir until soup thickens.

Cook until heated through.

Cook bacon until crisp.

Crumble the crisp bacon.

Serve soup hot, topped with shredded cheddar cheese, crumbled bacon, and sour cream.