In 4-quart large, heavy pot combine potatoes, onion, carrots, celery, broth, water and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender.
Stir together flour and melted butter; stir into vegetable mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese, bacon and green onions.
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