Bake potatoes; cool, peel, and cut up. While potatoes are baking, fry bacon. Cool and crumble.

In a large soup pot, melt butter. Add flour and chopped onion. Once butter/flour/onion mixture thickens and bubbles, add the milk, cheese, sour cream, potatoes, and seasoned salt. Simmer for 10 minutes. Stir in crumbled bacon. Serve immediately.

Note: If you use regular bacon, add 1/2 teaspoon of coarse ground pepper. Or, add some coarse ground pepper even if you do use peppered bacon. As much as I love this soup, this soup loves pepper!