Preheat the oven to 400°F.

Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack or on a baking sheet and bake until fork tender, about 45 to 60 minutes.

When the potatoes are cool enough to handle, peel off the skins and chop the potatoes into small, bite-sized pieces. Set aside.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and sauté until translucent, about 3 to 5 minutes. Add the shredded carrots and continue cooking until they begin to soften, about 3 minutes.

Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for about 2 minutes to create a roux, which will help thicken your soup.

Dissolve the Knorr chicken bouillon in 2 cups of water and slowly pour this mixture into the pot while stirring constantly to prevent lumps from forming.

Add the whole milk, heavy cream, and ground black pepper. Stir to combine. Bring the mixture to a gentle simmer (be careful not to let it boil) and cook for about 5 minutes, stirring occasionally to prevent scorching.

Gently fold the chopped baked potatoes into the soup. Then, to further thicken the soup and enhance the potato flavor, sprinkle the instant mashed potatoes into the soup and stir until completely dissolved.

Allow the soup to simmer for another 5 to 10 minutes to let the flavors meld. If the soup seems too thick, you can add a little more milk or water to achieve your desired consistency. Taste and adjust the seasonings if necessary. Garnish with shredded cheddar cheese and crumbled bacon.