Cut the baked potatoes into bite-sized cubes and set aside.
Place a Dutch oven over medium-high heat then add the chopped bacon. Cook until crispy. Transfer bacon to paper towel-lined plate and set aside. Drain fat into a heat-proof container. Measure 1 Tbsp bacon fat and add back to the pot with butter.
When butter has melted, add the chopped onion and celery to the pot. Cook 3 minutes until translucent. Add flour, thyme and celery seed then whisk to combine. Cook for 1 minute. Add chicken broth, milk and cooked potatoes. Cook until thick and bubbly, stirring constantly. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
Add half the cheese and ¼ cup green onions. Cook until cheese has melted completely then taste for seasoning.
Serve in bowls using the crispy bacon and remaining cheese and onions for garnish.
Notes
We like our taters with skins on, but you can enjoy them any way you like!