Ruby Tuesday Potato Cheese Soup

I made this soup tonight and had forgot how much I love it. It has been raining here all day and the weather has been cooling off so it was the perfect night for soup!

2 large potatoes
2 TBSP finely minced celery
1 TBSP finely minced onion
2 cups chicken broth
1 tsp salt
2 tsp white vinegar
2 TBSP flour
1 1/2 cups milk
1 cup plus 1 TBSP shredded cheddar cheese
1 TBSP Monterey Jack Cheese (optional)
2 slices of bacon cooked
1 TBSP chopped green onion

1. Peel potatoes and chop them into bite-size pieces- you should have about 4 cups. Make sure the celery and onion are minced into small pieces. The carrot should be grated small also, not shredded.
2. Combine the vegetables with the chicken broth, salt and vinegar in a large saucepan over medium heat. Bring to a boil then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together the flour and milk in a medium cup or bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5-8 minutes or until the soup has thickened.
5. Add 1 cup cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender an falling apart. If not, continue to cook until the soup is as thick as you like it.
6. To serve spoon the soup into bowls. Divide the remaining 1 TBSP of cheddar and the Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with green onions.