Place potatoes, broth, carrots, celery, onion, salt, garlic, parsley, thyme and pepper into a 3-6 quart crockpot.

Put the lid on and cook on low for 8 hours or high for 4 hours (until the vegetables are tender).

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.

Just before the soup is done cooking, make the roux in the microwave.

In a large glass bowl or measuring cup, melt the butter on high in 30 second intervals.

Stir in the flour until completely absorbed.

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.

Microwave on high in 45 second intervals, whisking each time, until very thick. 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.

Stir the thickened milk into the crockpot, along with 1 cup of cheese, and most of the cooked, chopped bacon (reserving some for topping).

Serve soup and top with remaining cheese, remaining bacon and green onions.