In a large saucepan saute the onion in butter until tender.

Add in the flour, salt, pepper and garlic powder, whisk until smooth.

Gradually add in the milk whisking over medium heat until thickened and bubbling.

Meanwhile in a small saucepan bring to a boil the chicken broth, carrots and celery for 10 minutes or until vegetables are tender.

Add the broth mixture to the milk mixture and whisk to combine. Remove pan from heat.

Using an immersion blender puree the soup until smooth.

Place the pan back on medium heat and stir in all the cheese until they are melted.

Hollow out your bread bowls and add the soup to each one. Top with more cheese, scallions and bacon for garnish. Serve & enjoy!