Instructions: Peel potatoes and chop them into bite-sized pieces. Combine the vegetables with the stock, salt, and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down heat, cover pan and simmer for 20 minutes.

Whisk together flour and milk in a medium bowl. Remove saucepan from heat and add the flour and milk mixture. Return pan to heat and simmer uncovered for 5 to 8 minutes or until soup has thickened. Add 1 cup cheddar cheese and simmer till melted.

Serve in bowls, sprinkle the tablespoon each of Cheddar and Jack cheese on top. Crumble the bacon and put on top and then the green onion.

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