Step 1

Dice bacon and cook over medium heat in at least a 3-quart Dutch oven until crisp and cooked throughout. With a slotted spoon, remove cooked bacon from the Dutch oven. Whisk the flour into the bacon renderings until well-combined but do not cook until browned. Whisk in milk, stock, and salt. Continue stirring until soup has thickened and begins to bubble, about 12 minutes.

Step 2

Split baked potatoes in half and scoop insides of the baked potatoes into the thickened soup or peel the potatoes, give them a rough chop and add them into the soup. Using a potato masher or an immersion blender, incorporate the baked potatoes into the soup until well combined.

Step 3

Top with optional toppings and serve hot.

Step 4

Alternately, store without the optional toppings in an airtight container for up to 3 days in the refrigerator or a freezer safe container for up to 1 month in the freezer.