Step 1

Peel potatoes and chop into bite-size pieces (about 4 cups.)

Step 2

Combine the potatoes and vegetables with the chicken stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.

Step 3

Whisk together the flour and milk in a medium bowl. Remove the saucepan from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened. Add 1 cup of Cheddar cheese to the soup and simmer until melted. Potatoes should be fork tender.

Step 4

To serve, spoon into bowls and top with 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 chopped green onion.