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.