In a large Dutch oven or soup pot, cook the bacon on medium-high heat about 4 to 5 minutes, until crispy. Use a slotted spoon to remove the bacon and drain on a paper-towel lined plate, leaving the bacon fat in the pot.

To the pot, add the carrots, celery, and onion, cooking and stirring on medium-high heat for about 5 minutes, until the onion is softened.

Add the salt, garlic, parsley, dill, thyme, and pepper and cook for 1 minute.

Add the broth and potatoes to the pot and use a wooden spoon to scrape the bottom to remove any browned bits.

Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and cook about 10 minutes, until the potatoes are tender.

Meanwhile, in a medium bowl or large glass measuring cup, whisk together the butter and flour. (Choose one large enough to allow the mixture to bubble up and thicken.)

Whisk the milk into the bowl, using a spatula to scrape the flour from the sides as necessary.

Microwave in 45 to 60 second intervals (start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until the milk has thickened considerably. Keep an eye on it!

When the potatoes have cooked, stir in the thickened milk, 1 cup of the Cheddar, and most of the bacon (reserving some for topping).

Top with the remaining bacon, additional Cheddar, and green onions as desired.