In large sauce pan, cook bacon until crisp, drain. Same pot add potatoes, broth, carrots, onion, parsley, celery seed, salt and pepper.

Cover and simmer until potatoes are tender, about 20 minutes on medium heat.

Combine flour and milk, slowly until smooth; add to soup. Bring to boil and stir for 2 minutes.

Add cheese, stir until melted and soup is heated through.

Garnish with green onions. (Optional)