Best-ever potato soup

By Lovestobake

Ingredients

• 6 bacon strips, diced
• 3 cups cubed peeled potatoes
• 1 can (14-1/2 ounces) chicken broth
• 1 small carrot, grated
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon each celery seed, salt and pepper
• 3 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces process cheese (Velveeta), cubed
• 2 green onions, thinly sliced, optional

Details

Servings 8

Preparation

Step 1

In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.