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Peel potatoes and chop into bite sized pieces.
Make sure vegetables are minced into very small pieces. Carrot should be grated, not shredded.
In a large suacepan, combine vegetables with chicken stock, salt, and vinegar over medium heat.
Bring to a boil, then turn heat down, cover, simmer for 20 minutes.
In a medium bowl, whisk together flour and milk.
Remove saucepan with vegetables from heat and add flour and milk mizture.
Return pan back to heat and simmer, uncovered, for 5 to 8 minutes, or until soup has thickened.
Add 1 cup shredded Cheddar Cheese to soup and simmer until melted.
By now the potatoes should be tender and falling apart. If not, continue cooking until soup is as thick as you like it.
Place soup in bowl and top with remaining cheeses, bacon and green onion.
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