Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the chopped bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Drain all but 2 Tbsp of the bacon grease.
2. Add the carrots and onions into the bacon grease and saute for 4 minutes. 
3. Stir in the chicken broth and scrape bottom of pot so that nothing is sticking.
4. Add in the potatoes and seasoned salt.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
6. In a small bowl whisk together the melted butter and flour until smooth and creamy. Stir the mixture into the Instant Pot. Temper the milk by stirring a hot cup of soup into it. Then pour the milk mixture into the pot. Turn Instant Pot to saute setting. Let the soup thicken while you are stirring it. 
7. Once soup has thickened turn off the pot. Stir in the cheese and the bacon. Salt and pepper to taste.
8. Ladle into bowls and top each bowl with a tablespoon of green onions. Eat and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the chopped bacon and cook until crispy. Use a slotted spoon to move bacon to a paper towel lined plate. Drain all but 2 Tbsp of the bacon grease.
2. Add the carrots and onions into the bacon grease and saute for 4 minutes. Add to the slow cooker.
3. Add carrots, onions, broth, potatoes and seasoned salt into slow cooker.
4. In a small bowl whisk together the melted butter and flour until smooth and creamy. Stir the mixture into the slow cooker.
5. Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours or until potatoes are fork tender.
6.  Temper the milk by stirring a hot cup of soup into it. Then pour the milk mixture into the slow cooker.
7. Stir in the cheese and the bacon. Salt and pepper to taste.
8. Ladle into bowls and top each bowl with a tablespoon of green onions. Eat and enjoy!