Begin by baking your potatoes. Clean, scrub and wrap your potatoes in foil.
Bake the potatoes at 350° for 1 hour. Remove from the oven and set aside to cool for 1 hour.
Remove the flesh from the baked potatoes and set aside in a bowl.
Fry the bacon using a frying pan, microwave, or oven method. Set aside to drain and cool.
Combine bacon grease, butter, onion powder and minced garlic in a large sauce pan or dutch oven. Melt butter over medium heat.
Once butter is melted whisk in flour and combine to make your roux. Bring to a boil and cook for 2 minutes or until golden brown.
Slowly whisk in the whipping cream and milk to the roux.
Once combined well add in the shredded cheese and sour cream.
Cut your baked potato pieces in to smaller pieces. Dump into the soup mixture.
Crumble up the bacon and add to the soup mixture.
Bring soup to a boil, and then reduce heat and simmer for 30 minutes.
Enjoy your loaded baked potato soup!