Preheat your oven to 200°C (400°F). Wash and dry the potatoes thoroughly, then place them directly on a baking tray. Bake for about 45 minutes, or until they are fork-tender.

Allow them to cool slightly before peeling off the skins. Roughly mash the potatoes, leaving some chunks for texture.

In a large pot, melt the butter over medium heat. Add the chopped onion and cook gently until soft and translucent. This step creates a sweet, aromatic base.

Add the minced garlic and cook for another minute, just until fragrant.

Sprinkle in the flour and stir continuously for 1–2 minutes. This helps remove the raw flour taste and forms the thickening base for the soup.

Slowly pour in the chicken broth while stirring constantly to avoid lumps. Once smooth, add the milk and cream. Continue stirring and let the mixture gently simmer.

Add the mashed baked potatoes into the pot. Stir well to combine, allowing the potatoes to break down slightly and thicken the soup.

Add the shredded cheddar cheese, salt, and black pepper. Stir until the cheese melts completely and the soup becomes smooth and creamy.

Stir in the sour cream and let the soup simmer for a few more minutes. Taste and adjust seasoning if needed.

Ladle the soup into bowls and garnish with chopped green onions. Serve hot and enjoy immediately.