1. Combine potatoes, broth, carrots and celery in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cook, covered, 10 to 12 minutes or until vegetables are tender.
2. Meanwhile, melt butter in large saucepan over low heat. Add green onions. Cook and stir 2 minutes or until tender but not brown. Stir in flour, salt and pepper; cook and stir 1 minutes.
3. Stir in milk and potato mixture; cook over medium heat until bubbly, stirring occasionally. Remove from heat; stir in cheese until melted. Serve with oyster crackers, if desired.