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Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.
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Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).
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Meanwhile, lay the bacon out flat on a baking sheet and bake at 350 for 15-20 minutes until it reaches desired crispiness. Remove to a cutting board to cool slightly before chopping.
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Just before the soup is done cooking, make the roux in the microwave.
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In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.
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Stir in the flour until completely absorbed.
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Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
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Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
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Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).
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Serve soup and top with remaining cheese, remaining bacon and green onions.