Bake potatoes and then let chill for an hour in fridge for easy cutting. I put olive oil on mine and I peel all but 2 of them, then I include the skin on the last 2 when I cube them. Cook bacon until crisp.
Melt butter in large dutch pan. Wisk in flour, stirring constantly. Add chicken broth and milk cup by cup, stirring at all times.
Add onion, sour cream, dressing, pepper, ham, bacon (crumble it into soup), cheese. Stir and cook on low for 30 minutes, stirring frequently. If it is too thick, add more broth. We like it thick. I top the soup with a spoonful of shredded cheese and a spoonful of sour cream.