Preheat your oven to 400°F (200°C). Scrub and poke holes in the baked potatoes with a fork. Wrap them in aluminum foil and place them directly on the oven rack for 45-60 minutes, until fork-tender.

Once the baked potatoes are cool enough to handle, peel the skins. Place the potato flesh in a blender, gradually adding milk until you achieve your desired creamy consistency. Blend until smooth.

In a large pot over medium heat, cook chopped bacon until crispy, about 5-7 minutes. If vegetarian, skip bacon and sauté onions and garlic directly.

Pour the blended potato mixture into the pot and add remaining milk gradually, stirring to combine until thick and creamy.

Reduce heat to low and let the soup simmer for 10-15 minutes, stirring occasionally.

Before serving, adjust seasonings with salt and pepper. If too thick, stir in more milk to reach desired consistency.

Ladle soup into bowls, topping with crumbled bacon, cheese, or chives if desired.