Bacon And Potato Soup - cooking recipe

Ingredients

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

Preparation

In a large saucepan, cook bacon until crisp; drain.
Add 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.