Cheesy Loaded Potato Soup

1 lb. bacon

6 cups potatoes, peeled and cubed
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup onion, chopped
2 cups water
1/2 tsp. pepper
2 chicken bouillon cubes
3 cups cold milk
4 tblsp. flour
1 lb. Velveeta, cubed
1/4 cup chopped green onions

1/2 cup shredded cheese

Chop bacon into 1" pieces and brown in large pot over medium heat. Drain on a paper towel. Pour off grease from pot. 

In same pot, cook vegetables in water, pepper, and bouillon until tender, about 20 to 30 minutes.  Stir in 3/4 of cooked bacon. 

Stir flour into milk and add to soup.  Cook 10 to 15 minutes.  Add cheese and cook until cheese melts.  Serve in Homemade Bread Bowls.  Garnish with remaining bacon, green onions and shredded cheese.