Allen'S Loaded Potato Soup - cooking recipe

Ingredients

4 cups cubed potatoes (about 2 lbs.)
2 cups chopped onions
1 cup thinly sliced carrot
1 cup celery, thinly sliced
3 (10 1/2 ounce) cans condensed chicken broth
3 cups water
3/4 teaspoon white pepper
1/2 cup flour
1/2 cup butter, melted
1 cup whipping cream
1/2 cup shredded Velveeta cheese (any process cheese product )
4 slices fully cooked bacon, crumbled
thinly sliced green onion

Preparation

In a 4-qt. large, heavy pot combine potatoes, onion, carrots, celery, broth, water and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender. Meanwhile, cook bacon until crisp.
Stir together flour and melted butter; stir into soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
Stir in whipping cream; heat through. Ladle into bowls. Sprinkle with cheese, bacon and green onions. Serve.