Loaded Baked Potato Soup made with Sourdough Starter

Peel and cube the potatoes into bite-size pieces. Cut the bacon into small pieces. Thinly slice the green onions. Set aside a handful of sliced green onions and shredded cheese for toppings.
Cook the bacon pieces over medium heat in a Dutch oven until crispy, about 5-6 minutes. Transfer to a paper towel-lined plate. Drain most of the grease from the skillet. (The bacon will be used for the topping.)
Melt the butter in the Dutch oven with the bacon grease and add the sourdough starter. Use a whisk to incorporate the butter and sourdough starter. Whisk continuously until the mixture is a light brown color. Gradually whisk in 1 cup of milk. Once the mixture is smooth, add the remaining milk and whisk until fully smooth.
Add the peeled and cubed potatoes, salt, and pepper to the pot and bring the liquid to a boil. Simmer until the potatoes are tender, about 20 minutes. Stir in the green onions and let the soup simmer for an additional 10 minutes.
Stir in the shredded cheese, and sour cream. If the soup is too thick, add more milk and adjust for seasonings. If you prefer a less chunky soup, use an immersion blender to blend some of the potato pieces, giving the soup a smoother, creamier texture while still leaving some chunks for a hearty bite. Serve topped with green onions, bacon, and shredded cheese.