Prep the vegetables - Wash and dry all of the vegetables. Peel and cube the potatoes. Peel and chop the carrots (shape is your choice.) Chop the celery. Dice the onion. Chop or scissor the green onion into small pieces.

Cook the bacon until it is crispy. Then break it into small chunks. 

Place the potatoes and carrots in a large pot. Cover the veggies with water. Bring the water to a boil. Cook for 15 minutes or until the potatoes and carrots are just fork-tender. Don’t overcook.

Set a skillet on medium heat. Add butter to hot skillet. 

Sauté the yellow onion and celery until soft. Set aside.

Carefully ladle out and set aside 2 cups of vegetable water from pot. Then drain the potatoes and carrots into a colander over the sink. Add the vegetables back to the large pot.

Add the 2 cups of vegetable water, celery and onion, chicken soup base, and milk to the pot. 

Set the burner to low. Simmer on low for 10 minutes.

Add in the cheeses and allow to melt. Stir often. 

Once the cheese is melted, add in the crumbled bacon and chopped green onion. Stir in and continue cooking the soup on low for an additional 30 minutes. Stir often.

Ladle into soup bowls and serve hot. Garnish with more green onion and black pepper as desired.