Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Prick potatoes with a fork and wrap each potato in aluminum foil.
Step 3
Bake in the preheated oven until potatoes are tender 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
Step 4
Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
Step 5
Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear 5 to 10 minutes.
Step 6
Toss onion carrots and celery with enough olive oil to coat in a bowl.
Step 7
Heat a skillet over medium-low heat; cook and stir onion mixture until tender 5 to 10 minutes.
Step 8
Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned 1 to 2 minutes. Pour milk about 1/4 cup at a time into butter-flour mixture; cook stirring constantly until sauce is thickened about 10 minutes.
Step 9
Stir cooked potato chicken onion mixture chicken stock broccoli 1/2 of the bacon bits 1/2 of the green onions and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through about 5 minutes.
Step 9
Ladle soup into serving bowls and top with remaining bacon green onions and Cheddar cheese.